Ingredients
2 kg whole duck
2 tbsp rice bran oil
3 jazz apples, thick sliced
1 tbsp thyme
100 g rocket, to serve
¼ cup EV olive oil
1 tbsp SIDS RASPBERRY VINEGAR
Directions
Preheat oven to 220°C or 200°C fan-forced.
Trim fat from duck. Wash and pat dry with paper towels. Place duck on a rack in a baking pan, breast side up. Drizzle over 1 tablespoon rice bran oil and season well. Bake for 1 hour. Reduce oven temperature to 180°C or 160°C fan. Bake for another 1 hour, until juices run clear when a skewer is inserted in thickest part of duck. Rest for 15 minutes.
Meanwhile, preheat a chargrill on high. Brush apple slices with remaining rice bran oil. Cook apples for 1-2 minutes. Turn, scatter with thyme and cook for a further 1-2 minutes, until golden and tender.
Carve duck meat from carcass. Serve with salad leaves and chargrilled apple. Mix together extra virgin olive oil and SIDS RASPBERRY VINEGAR then drizzle over salad.
