Directions:

1) Pick the leaves off one rosemary sprig. Grate half the nutmeg and zest both oranges. Cut the oranges in half and set aside for stuffing the duck. Stuff with onion as well. Season with spices of choice.

2) Put everything on a board with one tablespoon of sea salt and chop it all up. Rub the mixture all over the ducks, inside and out. Cover and leave in the fridge for a few hours or overnight to let the flavours penetrate.

3) Preheat the oven to 350°F

4) Place the ducks breast-side up into pan; roast for an hour - drain fat from pan. Roast another hour, remove from pan and leave tended with foil to cool.

5) Drain majority of duck fat into a jar and make pan sauce with browned bits

5) When you're ready to dish up – don’t carve the ducks! The best thing to do is to pull the meat away from the bones with a pair of tongs or with your fingers wearing clean kitchen gloves, then let everyone fight over the delicious skin.