Crispy Duck with ClemenGolds & Baby Fennel
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: easy
- Prep Time : 10 mins |
- Cook Time : 2:0 hours
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.