Braised fennel and duck

Braised fennel and duck

Prep time: 20 minutes

Cook time: 30 minutes

Serves: 2


  • 2 Luv-a-duck Fresh Duck Breasts
  • ½ teaspoon salt
  • 1 bulb fennel, cut into 1 cm slices
  • 1 tablespoon oil

Master stock

  • ¼ cup vinegar
  • ¼ cup sugar
  • 1 garlic clove, finely sliced
  • 3 star anise
  • ¼ cup chicken stock
  • Pinch of salt


Step 1

Heat oil in frypan

Place fennel slices flat in the pan and cook until browned, turn and brown the other side

Mix master stock ingredients and pour over the fennel

Braise gently for 15 minutes

Turn the heat off

Step 2

Score the skin on the duck breasts

Sprinkle salt on the skin

Allow to sit for 10 minutes

Step 3

Pat the skin of the duck with paper towel to soak up any moisture

Place the duck breasts skin down into a cold frypan and cook on a medium heat for around 14 minutes

Turn the duck breast and cook for 1 minute. The skin should be crispy and the meat light pink

Remove from the heat and rest for 5 minutes

Step 4

Turn the heat back on the fennel to warm it up

Step 5

Place the warm fennel in a serving dish and drizzle with the master stock

Slice the duck breasts and arrange over the fennel

Drizzle with master stock to serve

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