Prick the duck all over with a fork.
Brush with butter and sprinkle with paprika.
Put on a micro-proof meat roasting rack and cook on MEDIUM for 28 minutes.
Wrap in aluminum (aluminium) foil, matt side outward, and leave to stand for 15 minutes.
To make the sauce, mix 2 tablespoons (1 tablespoon) of the duck cooking liquid with the redcurrant jelly and bouillon (stock).
Heat on HIGH for 2 minutes.
Grate the zest (peel) and squeeze the juice from 2 oranges and add to the sauce.
Mix the cornstarch (cornflour) with the wine to a smooth paste and stir into the sauce.
Heat on HIGH for 1 1/2-2 minutes, stirring once.
The sauce should have thickened slightly; if not, heat for a further 1/2-1 minute.
Carve the duck into portions and arrange on a warm serving plate.
Spoon a little of the sauce over the duck.
Peel and segment the remaining oranges and use to garnish the duck.