Make a broth from giblets, coarsely chopped onion, pepper, salt and 1.2 liters of water. Prepared stuffing is placed in the upper part of the abdominal cavity of the duck and the skin incision is grasped with a special needle (or toothpick). The duck is placed on a baking tray, stick your chest and legs, covered with foil and bake in a moderate oven for about an hour. Fthe oil is removed again pierce his chest and legs, sprinkle with flour and bake another 20-30 minutes. Peel the oranges are cut across the thick rings, remove the seeds and place in pan about duck quarter of an hour before doizpichaneto. The duck is placed in a dish, decorate with watercress and orange wheels. Remove all the fat from the sauce (duck), add 150 ml broth from the giblets, pepper, salt, removed the remains of adhering skin, boil and pour a little duck. Serve with sauce. On the sauce: Cut a thin orange peel oranges, cut with scissors into very thin strips (about the size of a matchstick) and boil 3/4 cup (150 ml) slightly salted water for 10 minutes. Add the orange juice and orange peel to soften the broth from the giblets, vazvaryava is thickened with starch, fuzzy with 1 tablespoon cold broth of orange peel. Boil less sherry added and poured into sauce-boat. On the stuffing: Fry the finely chopped onion in margarine, removed from heat and add the breadcrumbs, pepper, salt, parsley, sage and finally beaten egg.