Whole Roast Duck With Winter Vegetables Recipe
Australian Gourmet Traveller recipe for whole roast duck with winter vegetables and orange by Daniel Southern from Melbourne restaurant Comme Kitchen.
Ingredients
- 1 Aylesbury duck (about 2kg; see note)
- 1 fennel bulb, cut into eight wedges
- 12 baby carrots, trimmed
- 1 celeriac, cut into 1.5cm barrel shapes
- 4 thyme sprigs
- 2 tbsp olive oil, for drizzling
- 2 oranges
- 1 tbsp caster sugar
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