Duck cooled down, rinse, dry. Season inside and out with salt and season with pepper. Preheat oven to 250 degrees.
Chop onion and garlic. Peel carrot, cut into slices. Brush orange hot, cut into slices. Heat olive oil in roasting pan, sear duck all around over medium heat.
Add onion, garlic and carrots, roast briefly, dust with flour. Add bay spice, chili pepper and orange slices. Place roasting pan in center of oven, roast for 20 minutes. Pour in white wine, reduce heat to 200 °C, cook duck for another 45 to 50 minutes.
Remove from roasting pan. Leave on the roasting rack in the switched-off oven for 15 min.
Cut olives into slices. Remove bay spice, chili pepper and orange slices from roasting pan. Boil sauce by one third. Season with sugar, salt, pepper and white wine. Sprinkle in olives, heat through.
Divide duck into portions. Serve sauce separately. Serve with potatoes.
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