Prep time: 20 minutes
Cook time: 30 minutes
Serves: 2
Ingredients
- 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
Method
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