Duck breast with orange sauce and roasted fennel
Prep time: 45 minServes: 4
Pairs with
The rich character of duck and acidity of orange — a medium-bodied red with fruit.
Ingredients
- 4 duck breasts
- 2 fennel bulbs
- 2 oranges (juice + zest)
- 100 ml chicken stock
- 2 tbsp honey
- 1 tbsp butter
- Olive oil
- Salt and pepper
Method
- 1Score duck breast skin in a crosshatch. Place skin-side down in a cold pan, increase heat. Cook 8 min until crispy, flip and cook 4 min. Rest. Cut fennel into wedges, roast with olive oil for 20 min at 200°C. Drain duck fat from pan, add orange juice, stock, and honey. Reduce. Mount with butter. Slice duck, serve with fennel and sauce.