Preheat oven to 200C. Using a sharp knife, lightly score the skin of the duck, then season with salt and pepper. Place on an oven tray and cook for 15 to 20 minutes, until cooked through. Remove, cover loosely with foil and set aside to rest. Peel the zest from oranges then cut into matchsticks. Blanch the zest in boiling water for three minutes. Remove any remaining skin and the pith and reserve any juices. Heat honey in a large, heavy-based frying pan over moderate heat. Add vinegar, shallots, reserved orange juice, marmalade, stock and blanched orange zest. Return to low heat and allow to simmer gently to reduce for six to eight minutes. Place the cooked duck, along with any juices, in the pan and heat through, turning to coat both sides. Add the segmented orange pieces to the orange sauce. Serve with steamed asparagus and a green salad.