Roast Duckling In Orange Sauce

(4 portions)
Ingredients
1 duckling(1.3kg) with giblet
1 onion
1 medium sized carrot,coarsely chopped
3 tbsp butter
1 orange(for sauce)
1 orange (for garnish) thinly sliced
1 tsp caster sugar
250ml chicken stock
250ml white wine(optional)
50ml Grand Marnier(optional)
1 tsp tomato sauce
1 tsp starch

Method:
1.Rub duckling with butter and sprinkle with salt and pepper
2.Put it in a lightly greased roasting pan and add the vegetables and the reserved trimmed giblet from the duck.
3.Roast for about 35 minutes in an oven preheated to 175 degree celcius,then turned down to 165 degree celcius when the cooking starts.
4.Baste from time to time with the fat from the pan and stir the vegetables and giblet.
5.While the bird is cooking ,prepare the sauce.
6.Finely grate the peel of the orange and mix with the caster sugar
7.Put into a small saucepan with half the white wine,Grand Marnier and the juice from the orange.Simmer for 10 minutes.Keep warm.
8.When the duckling is cooked,remove it and skim the fat off the juices in the pan.
9.Add half the stock and the tomato sauce.
10.Allow stock to reduce by heating until it starts to thicken.
11.Add the rest of the white wine and very little stock.
12.Reduce for a few more minutes.
13.Strain into the reserved orange sauce.
14.Thin the starch with a little white wine.Bring the sauce to the boil ,then pour in the diluted to thicken it,stirring vigorously all the time.
15.Carve the duck into 4 neat pieces and put into a sauce pan on top of stove.
16.Pour the sauce over and transfer to a fairly low oven at 14o degree celcius for about 10 minutes.
17.Arrange the pieces of duck on a serving dish and cover them with the very hot sauce.
18.Garnish with the orange slices