While duck a l'orange is usually associated with French cooking, the recipe has existed since the 15th century in Tuscany. Some scholars believe the dish may be Florentine in origin. Being an exceptionally tolerant and open-minded eater, I care not its origin so long as it is delicious. And it is! The tangy yet sweet orange sauce cuts through the fat of the luscious duck meat. Traditionally in Tuscany, the duck is cut up and cooked in the orange. I roast the duck whole to have a more dramatic presentation. If your duck is a different size, use 30 minutes of roasting per kilo. Serve with mashed potatoes or boiled new potatoes.