Try this delicious dish, courtesy of Fitzroy Inn Cafe.
Mix all the dry herbs, rock salt, black pepper, orange zest and Spanish onion in bowl
Marinate duck leg use herb and salt mix for 4-5hours store in fridge
Rinse then pat dry
Preheat the oven to 150c
Place the duck into deep baking tray with melted duck fat (cover with the fat completely) then cover oil surface with the baking paper
Cook for 3-4hours
Place the cooked duck in preserving container cover completely with the cooking fat. Keep refrigerated for up to 3 month
Heat the non stick frying pan and crisp the duck skin for 4-5min, then turn the skin side up place the oven for another 10min
Use slicer to slice the fennel, then drop into water (squeeze lemon juice into water to stop colouring)
Drain well, then mix with lettuce leafs and orange segment
For the dressing, use freshly squeezed lemon juice and extra virgin olive oil, sea salt flake, freshly grounded black pepper mix together. Then to mix with salads
Recipe courtesy of the Fitzroy Inn’s Cafe | Wine Bar and its seasonal menu featuring delicious country cuisine.