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Spiced duck breast with orange & fennel salad
Spiced duck breast with orange & fennel salad
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Prep Time:
155 minutes
Cook Time:
30 minutes
Total Time:
185 minutes
Irresistible duck salad with sweet dressing and a perfect mix of textures.
Ingredients:
  • 40.00 ml fennel seeds
  • 2 tsp cumin seeds
  • Pinch of dried chilli flakes
  • 2 tsp whole black peppercorns
  • 4 duck breasts (see note), skin scored
  • Juice of 4 oranges (to give about 300ml)
  • 185ml red wine
  • 80.00 ml sherry vinegar or red wine vinegar
  • 5 star anise
  • 75g caster sugar
  • 2 small fennel bulbs, trimmed, thinly sliced, fronds reserved
  • 3 oranges, peeled, sliced into thin rounds
  • 60ml olive oil
  • 35g pistachio
Instructions:
  • In a non-stick frypan over low heat, gently toast spices, peppercorns, and 1 teaspoon of salt until fragrant, about 1-2 minutes. Grind the mixture into a fine powder using a mortar and pestle, then massage onto the duck. Refrigerate, covered, for at least 2 hours.
  • Allow the duck to come to room temperature before cooking. Heat a non-stick pan over medium heat. Cook the duck, skin-side down, for 6 minutes until the fat has rendered and the skin is crisp. Flip and cook for another 2 minutes until browned. Transfer to a plate and set aside.
  • Keep 1 tablespoon duck fat in the pan. Pour in orange juice, wine, vinegar, star anise, and sugar. Bring to a boil, then simmer for 12-14 minutes until reduced by half. Return duck to the pan and cook on low heat for 5 minutes until medium-rare or your preferred doneness. Rest the duck covered with foil for 5 minutes. Strain and season the sauce, keep warm.
  • Prepare the salad by placing fennel and orange slices on a plate. Combine vinegar and oil, season to taste, then pour over the salad. Top with fennel fronds and nuts for extra flavor and crunch.
  • Arrange the sliced duck breast elegantly on a plate alongside the warm sauce and fresh salad.

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