Duck a La Lady Josephine

• 1 duck
• 2 tablespoons oregano
• 14 cup olive oil
• salt
• fennel seed
• boiling water

1. Score the skin on the duck.
2. Pace duck in a colonder.
3. Pour boiling water over the duck, pat completely dry.
4. Place duck in roasting pan.
5. Mix fennel with the oil and rub over top of duck.
6. sprinkle with oregano.
7. Back at 180 C 1/2 hour per kilo.

duck, oregano, olive oil, salt, fennel seed, boiling water

Taken from www.food.com/recipe/duck-a-la-lady-josephine-406701 (may not work)