Adding marmalade to the pan drippings is an easy way to reproduce the flavors of a classic duck a lorange.
Once excess fat has been spooned off from pan and accumulated juices from duck have been poured in, add water to pan. Set on 2 burners over medium-high heat, and cook, scraping brown bits with a wooden spoon until all bits are scraped up.
Pour liquid through a fine sieve into a 1-quart pot. Transfer neck and wing tips to pot, and discard remaining solids. Cook over medium-high heat until reduced to 1/3 cup. Discard neck and wing tips. Whisk in marmalade and chili powder.