Maggie made this with pheasant. I substituted that with duck.
Serves 6 for lunch
1 Marinate a medium-sized duck in olive oil, thyme sprigs, the juice and zest of one orange and 2 tablespoons of juniper berries.
2 After a few hours sear off the duck in butter in a heavy based pan.
3 Cut the legs off the frame and roast these with the duck body in a medium oven, adding any remaining marinade. Unlike a pheasant, the duck will give a lot of fat. Drain this off during the cooking to achieve a crisp skin. Cook till the duck is still "pink", at least 20 minutes.