Ease of Preparation: Medium.
Yield: 2-4 servings.
Ingredients:
2 duck breasts
1 tablespoon (15ml) brown sugar
1/8 teaspoon (0.5ml) salt
1/8 teaspoon (0.5ml) pepper
2 tablespoons (30ml) duck fat
3 bulbs fennel, roughly chopped
2 cups (480ml) chicken stock
3 tablespoons (45ml) chopped fresh dill
Salt and pepper
Method:
Preheat oven to 400 degrees Fahrenheit.
Score the top layer of fat on the duck breasts using a sharp knife.
Combine brown sugar with salt and pepper, and rub duck with mixture.
Place duck fat-side down in a non-stick pan, and heat over medium-high heat.
Once the fat starts rendering, continue cooking the duck for 5-6 minutes, until skin is thin and crispy.
Flip duck breast and transfer the pan to the oven to cook for 8-10 minutes, or until duck is medium rare.
While duck is cooking, heat duck fat in a large sauce pan over medium-high heat.
Add fennel to the pan and cook, while stirring, for 5-6 minutes.
Stir in chicken stock, and bring to a boil.
Cook for 10-12 minutes, or until chicken stock has almost reduced completely.
Transfer pan contents to a food processor and blend until smooth.
Season with salt and pepper, and add chopped dill.
Blend until smooth.
Remove duck from the oven, and let rest for 3-4 minutes before slicing.
Slice duck breasts thinly and serve warm over dill and fennel purée.
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