In food processor combine: 1/2 cup butter, juniper berries, 2 tsp. sugar, Grand Marnier, pepper, orange zest. After processing shape butter mixture into a cylinder, wrap in plastic and chill for later. Brush duck with olive oil, let stand for 2 hours until room temp. Season with salt. Heat remaining 2 tsp. butter over medium heat. Add duck, cocking five minutes per side. Transfer duck to warm plate. Add O.J. to pan and remaining 1 tsp. sugar to deglaze the pan. Slice duck. Divide chilled butter mixture among duck slices. Top with reserve orange glaze, garnish with parsley or other greens.

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