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1
Warm a very little oil in a Dutch oven or other heavy pot and lightly brown the duck in it, two or three pieces at a time.
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2
Drain them and set aside on paper towels.
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3
Cut the bacon into thick strips and add to the pan, letting them crisp lightly in the fat.
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4
Remove them and add to the duck.
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5
Meanwhile, peel and coarsely chop the onions.
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6
Pour off all but 2 tablespoons of the fat from the pan, then add the onions and cook over medium to low heat, stirring occasionally.
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7
As the onions cook, peel the turnips, cut them into thick wedges, and add them to the pan.
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8
Cut the ginger into fine matchsticks, then add that too.
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9
Once the onions have well and truly softened and are starting to turn pale gold, add the stock, orange juice, bay leaves, cinnamon stick, star anise, a generous grinding of salt, and some black pepper.
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10
Bring almost to a boil.
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11
Return the duck pieces and bacon to the pan, decrease the heat to a slow simmer, and simmer for forty-five minutes to come slowly to tenderness.
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12
Check the duck.
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13
It should be soft, but far from falling from its bones.
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14
Put the pan to one side and let it cool (if possible, you should leave it overnight).
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15
Scoop off as much fat as you can and discard.
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16
There will be quite a bit of this, and some is integral to the richness of the stew, so dont be too thorough about it.
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17
Just remove the excess.
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18
Bring the pan back up to a simmer.
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19
Stir in the marmalade, then correct the seasoning with salt, pepper, and the juice of the lemon (or Seville orange, if you have one).
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20
The flavors should be warm, sweetly spiced, and with a comforting hint of marmalade.
