Pat the duck dry with kitchen paper. Rub with salt and pepper inside and out then place breast side up on a rack inside a roasting tin.
In a bowl, mix together the sliced apples and orange. Tightly stuff the duck cavity with orange, apple slices and cinnamon sticks. Secure the legs together with kitchen string. Score the breast to ensure the fat can be released. Spread the remaining apple slices around the duck inside the roasting tin.
Bake in the preheated oven for 2 1/2 to 3 hours. After 1 1/2 hours of cooking, remove the duck from the oven and brush with jam. Return to the oven to continue cooking for the stated time. Remove from the oven when the juices run clear and the skin is golden brown. Allow to rest for 10 minutes before carving and serving.