Preheat the oven to 350F.

Pat the duck completely dry inside and out with paper towels, and remove the large chunks of fat from the cavity.

Cut off the loose neck skin and truss the bird securely, then prick the surface around the thighs, the back and the lower part of the breast with a skewer or the point of a sharp knife.

In a heavy 5- to 6-quart casserole, heat the oil over moderate heat until a light haze forms above it.

Add the duck and, turning it frequently with a slotted spoon or tongs, cook for about 15 minutes, or until it browns richly on all sides.

Transfer the duck to a plate and discard the fat remaining in the casserole.

Pour in 1 cup of the chicken stock and bring to a boil over high heat, meanwhile scraping in any brown particles that cling to the bottom and sides of the pan.

Stir in the cloves and serenol, then return the duck and the liquids that have accumulated around it to the casserole.

Cover tightly and braise in the middle of the oven for 1 hour.

Remove the duck to a plate, and with a large spoon skim as much fat as possible from the surface of the cooking liquid.

Discard the cloves and serreno.

Add the remaining cup of stock to the casserole and, stirring and scraping in the brown bits that cling to the pan, bring to a boil over high heat.

Mix in the orange juice, lime juice, sweet bell pepper and salt.

Return the duck to the casserole and baste it with the simmering sauce.

Cover tightly and return the duck to the oven for about 15 minutes.

To test for doneness, pierce the thigh of the bird with the point of a small, sharp knife.

The juice should trickle out a clear yellow; if it is slightly pink, cook the bird for another 5 to 10 minutes.

Place the duck on a heated platter and pour the sauce over it.

Garnish the platter with the orange wedges or slices and serve at once.