Ingredients:

• 4 duck marylands
• 2 oranges
• 2 tbs extra virgin olive oil

PICKLED FENNEL

• 350ml white wine vinegar
• 100g caster sugar
• 4 small fennel bulbs, sliced lengthways on a mandoline, fronds reserved
• 2 tsp pink peppercorns, lightly crushed (or black peppercorns)
• 2 tsp fennel seeds, lightly crushed

Instructions:

1. Preheat oven to 180°C.
2. Place the duck, skin side up, on a lined roasting tray. Season, then place in the oven and roast for 1 hour or until golden and tender.
3. For the pickled fennel, place 300ml water, 2 tsp salt, vinegar and sugar in a saucepan over medium heat. Bring to a simmer, stirring to dissolve the sugar. Place the fennel in a heatproof bowl or jar with the crushed peppercorns and fennel seeds and then pour over the hot pickling liquid. Set aside to cool completely.
4. Segment the oranges by removing the skin and the pith and cut out the various segments. Squeeze the remaining centre of the oranges and reserve the juice.
5. To make the dressing, combine the oil with 2 tbs orange juice, salt, pepper and the chopped fennel fronds. Drain half the pickle.
6. The remaining pickled fennel can be kept in the jar and chilled for up to 2 months.
7. Combine drained pickle with the dressing and orange segments and serve with the roast duck.