Preheat the oven to 140°C/Gas mark 1. Cut the orange into quarters, de-seed then thinly slice. Transfer onto a roasting tray and add the onion. Mix together thoroughly

Put the vinegar, sugar, 1 tablespoon of the Cointreau, cinnamon, mace, coriander seeds and spice berries into a saucepan. Bring to the boil and continue to boil for 3 minutes. Sieve the liquid over the sliced oranges and onions and discard the spices

Cover with foil and cook for 3 1/2 hours, stirring occasionally. The oranges and onions will eventually caramelise. Be careful not to over cook, as this will cause the mixture to turn solid. Remove from the oven and allow to cool before storing

Turn the oven up to 170°C/Gas mark 4. Lay the bacon, thyme, rosemary and bay leaf over the pheasant and roast in the oven for 20 minutes

Remove from the oven and turn the pheasant upside down to allow the juices to flow back through the breasts. Rest for about 8 minutes before serving

Meanwhile, add the remaining Cointreau and the chicken stock to the roasting tray and bring to the boil on the hob. Pass through a sieve. Carve the pheasant at the table, serving the juices and marmalade on the side