Orange wedges or slices studded with whole cloves for garnish * about 1.5 to 5 cm long, stemmed and seeded [The typical cautions about being careful with the things. S.C.] Preheat the oven to 180ºC . Pat the duck completely dry inside and out with paper towels, and remove the large chunks of fat from the cavity. Cut off the loose neck skin and truss the bird securely, then prick the surface around the thighs, the back and the lower part of the breast with a skewer or the point of a sharp knife. In a heavy 5to 6 litre casserole, heat the oil over moderate heat until a light haze forms above it. Add the duck and, turning it frequently with a slotted spoon or tongs, cook for about 15 minutes, or until it browns richly on all sides. Transfer the duck to a plate and discard the fat remaining in the casserole. Pour in 1 cup of the chicken stock and bring to a boil over high heat, meanwhile scraping in any brown particles that cling to the bottom and sides of the pan. Stir in the cloves and chill, then return the duck and the liquids that have accumulated around it to the casserole. Cover tightly and braise in the middle of the oven for 1 hour. Remove the duck to a plate, and with a large spoon skim as much fat as possible from the surface