Ingredients
- Servings: 4
- 1 duck
- 2 tablespoons oregano
- 1/4 cup olive oil
- salt
- fennel seed
- boiling water
Recipe
- 1 score the skin on the duck.
- 2 pace duck in a colonder.
- 3 pour boiling water over the duck, pat completely dry.
- 4 place duck in roasting pan.
- 5 mix fennel with the oil and rub over top of duck.
- 6 sprinkle with oregano.
- 7 back at 180 c 1/2 hour per kilo.
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