Duck à l'orange

Cut the velvet of the duck crosswise. Place the duck on the skin in a bowl and divide the laurel, juniper berries and the pepper. Peel the orange skin of 1 orange and cut into strips. Squeeze out the fruit. Divide the peel, juice and wine over the meat. Put in the refrigerator for 6 hours.

Halve the root in the length. Heat 25 g butter in a frying pan and simmer the carrots, marmalade and 50 ml water covered for 10 min on low heat. Remove the carrot and boil for 2 minutes. Add 25 g butter and the carrot and warm for another 2 minutes.

Remove the duck from the marinade and pat dry. Fry in a frying pan on the skin side for 6 minutes on low heat. Turn and bake for another 4 minutes. Leave covered in the pan for 5 minutes. Pour the fat out of the pan and strain the marinade over the pan. Leave to boil for 2 minutes. Stir in the rest of the butter and pepper and salt to taste. Cut the second orange into slices. Cut the duck into slices and spoon the orange gravy over it. Serve with the carrot and slices of orange.