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Crispy Duck with ClemenGolds & Baby Fennel

Crispy Duck with ClemenGolds & Baby Fennel

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Duck is juicy and tender if cooked well. The ClemenGolds give a sweet citrusy flavour that cuts through the richness of this meat.

  • Makes : 4-6 |
  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 2:0 hours
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1 whole duck

salt and black pepper for seasoning

4 baby fennel, halved

4 baby parsnips, halved

4 ClemenGolds, sliced in half

juice and zest of 1 ClemenGold

2 Tbsp (30 ml) olive oil

Preheat the oven to 160 °C.

Place the duck on a baking tray, season well with salt and pepper and roast for 1 hour and 30 minutes.

Remove from the oven and increase the temperature to 180 °C. Add the vegetables to the baking tray, as well as the sliced ClemenGold halves, the zest and ClemenGold juice. Drizzle with olive oil and season.

Bake for a further 30 minutes, or until the vegetables are cooked through and the duck is golden brown.