Ingredients

• 1 duck (roughly 1.6kg)
• 1 clementine
• 1 litre organic chicken stock
• 2 red onions, peeled and sliced
• 2 carrots, trimmed and sliced
• 100 ml Marsala
• 1 bulb of garlic, halved across the middle
• 3 tablespoons plain flour
• 2 heaped teaspoons of five-spice
• sea salt
• reshly ground black pepper
• 6 fresh bay leaves