Crispy Roast Duck with Braised Fennel and Orange Recipe | Luv-a-Duck – Australia’s Favourite Duck
A delicious recipe from Michael Weldon featured on Farm-to-Fork showcasing a simple yet impressive, restaurant worthy recipe to create at home.
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Ingredients
- 1 Whole Duck, removed from packaging & left to dry in the fridge for 24hrs
- 1 Orange, cut in half
- 1 head of fennel, cut into 8th
- 1 bottle of cider
- 100mls Chicken Stock
- ¼ cup dried apricots
- 4 sprigs of Thyme
- 2 tbs brown sugar
- Sea Salt
- Olive oil
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