To make sauce:

1. Place sugar and 1/2 cup Verjuice in a saucepan over low heat and simmer until sugar dissolves. Add citrus zest and juice, Tamari, stock and 2 tbs jam. Return to the boil, reduce heat to low and simmer for 2-3 minutes until syrupy, then set aside.

To cook duck:

2. Pre-heat oven to 190°C.
3. Score the duck skin, season well and place, skin-side down in a warm frypan. Place the pan over medium-low heat, and then cook for 5-6 minutes until the fat has rendered and the skin is golden. Place, skin-side up, on a baking tray and brush with remaining 2 tbs marmalade. Bake in oven at 190°C for 5 minutes for medium-rare or until cooked to your liking, then rest for 5 minutes.
4. Add the resting juices from the duck to the sauce and gently reheat.

To make the salad dressing:

5. Whisk together the vinegar, oil and finely grated zest and juice of 1 orange. Season.

To make the orange salad:

6. Peel and segment remaining 2 oranges and combine with the remaining salad ingredients. Toss with dressing. Slice the duck and serve with the salad and sauce. Finish with sauce.