For the Duck Jus, place a large, flameproof oven dish on the stovetop over high heat. Add the oil and the duck necks and bones and fry until browned and caramelised. Deglaze the pan with the madeira.
Transfer the bones and pan juices to a pressure cooker. Add onion, thyme, garlic, orange peel, red wine, stocks and enough water to cover. Seal the lid onto the pressure cooker and cook on high for 30 minutes. Release steam, remove duck and cooking liquid and pass through a fine sieve lined with muslin.
Place the strained stock into a medium saucepan on the stove top over a medium heat. Add brown sugar, red wine vinegar and salt, to taste. Bring to the boil then reduce heat and simmer for 10 - 12 minutes or until Jus is reduce by half. Set aside, keeping warm until needed.
For the Pickled Oranges, combine orange juice, vinegar, sugar, bay leaf and water in a small saucepan over medium heat and simmer until sugar dissolves. Remove from heat and set aside to cool.
Toast spices in a small fry pan over medium heat until fragrant, then add to pickling liquid.
Using a sharp knife, slice oranges into 1cm slices. Place slices into pickling liquid and set aside to pickle for 30 minutes.
For the Beetroot, combine orange juice, sugar and salt in a small saucepan and simmer over medium heat for 10 - 12 minutes, or until a thin syrup.
Use a mandolin to slice beetroot into thin slices, about 1mm. Lay the beetroot into a flame proof roasting dish and pour over the orange syrup. Cook on the stove top over a low heat until beetroot slices are just tender, about 5 – 6 minutes. Remove pan from heat and set aside, keeping warm until needed.
For the Roasted Fennel, trim fennel and discard tough, outer layers. Cut fennel bulbs into slim wedges. Place wedges onto a baking tray lined with baking paper and season with oil, orange zest, salt and pepper. Bake in the pre-heated oven for 15 – 18 minutes, or until light golden brown.
Increase oven temperature to 200C
To cook the Duck, season duck breasts with salt and place into a cold fry pan, skin side down over medium heat. Cook for 6-8 minutes until skin is a deep golden brown. Turn duck to seal on the other side for 2 minutes. Turn duck back onto skin and cook for a further 2 minutes until duck is cooked and skin is crisp. Remove from pan and rest for 2 minutes before serving.
To serve, place a slice of Beetroot onto each serving plate. Top with a wedge of Roasted Fennel and a slice of Pickled Orange, Top with a slice of Duck. Spoon a little Duck Jus around plate.