Roast Duck with Dill and Fennel Purée

Difficulty:
1/5

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.