Method

• 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.