Crispy Duck with ClemenGolds and Baby Fennel
salt and black pepper for seasoning
4 baby fennel, halved
4 baby parsnips, halved
4 ClemenGolds, peeled and halved
juice and zest of 1 ClemenGold
2 Tbsp (30 ml) olive oil
Type of dish
Oven bakes
Mains
Occasion, extravagance & level of difficulty
Sophisticated
Luxury
special occassions
Christmas
Cooking appliance
Oven
Combination Steam oven
Microwave combination oven
Bread, cakes and pastries
Hearty Food
Flavour
Savoury
Type of ingredient
Meat
Poultry
Recipe for
6 People
Temperate range
Warm
PreparationPreheat 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 4 ClemenGold halves and the zest and juice of one ClemenGold. 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.
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 4 ClemenGold halves and the zest and juice of one ClemenGold. 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.
Cooking time: 2 hours minutes
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 4 ClemenGold halves and the zest and juice of one ClemenGold. 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.
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 4 ClemenGold halves and the zest and juice of one ClemenGold. 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.
Cooking time: 2 hours minutes