Total Time
Prep 10 mins
Cook 45 mins

Something I came up with to use the duck in the fridge.


  1. Score the skin on the duck.
  2. Pace duck in a colonder.
  3. Pour boiling water over the duck, pat completely dry.
  4. Place duck in roasting pan.
  5. Mix fennel with the oil and rub over top of duck.
  6. sprinkle with oregano.
  7. Back at 180 C 1/2 hour per kilo.