Prep 10 mins
Cook 45 mins
Something I came up with to use the duck in the fridge.
- Score the skin on the duck.
- Pace duck in a colonder.
- Pour boiling water over the duck, pat completely dry.
- Place duck in roasting pan.
- Mix fennel with the oil and rub over top of duck.
- sprinkle with oregano.
- Back at 180 C 1/2 hour per kilo.