Ingredients

1 x Whole duck crown with maple & fennel glaze

Method

Pre-heat a fan-forced oven to 190C.

Prick the duck skin all over with a sharp metal skewer to pierce the skin and fat. Be careful not to penetrate the flesh.

Brush the crown evenly with 1 tablespoon of maple glaze and season generously with salt.

Place the duck on a wire rack and set inside a roasting tray. Roast the crown for 15 minutes and then remove the duck from the oven to brush with the remaining glaze.

Roast for a further 25-30 minutes or until the skin is brown, crisp and the internal temperature is 64C.

Remove from the oven and rest for 30 minutes and baste with the pan juiceswhile resting.