Duck with Fennel and Orange Salad

Khanh Ong

Ingredients:

Pan Seared Duck:

  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1⁄2 tsp chili flakes
  • 1 tsp black peppercorns
  • 1⁄2 tsp salt
  • 1 duck breast
  • 200ml orange juice
  • 100ml madeira
  • 1 tbsp red wine vinegar
  • 2 star anise
  • 2 tsp caster sugar
  • 30g butter

Orange and fennel salad:

  • 1⁄2 a bulb of fennel shaved
  • 2 oranges segmented
  • 1⁄4 cup of pomegranate
  • 1 cup of watercress
  • 1⁄2 red onion sliced
  • 1⁄4 cup of walnuts

Method:

  1. Toast all the spices, except the star anise in a dry pan then crush in a mortar and pestle with salt.
  2. Cross score the skin of the duck and rub the entire breast with spice rub
  3. Place skin side down in a cold pan on medium heat and cook for 8-12 minutes.
  4. Flip and cook for another 8-10 minutes on the other side.
  5. Remove and set aside covered with foil for 10 minutes.
  6. Pour orange juice, madeira, vinegar, star anise and sugar in the same pan and reduce by 3⁄4
  7. Add butter and use to sauce to dress the duck.

Orange and fennel salad Method:

  1. Toss all the ingredients together in a bowl and serve with the duck and sauce

Our friends at Wine Selectors recommend pairing this dish with a Pinot Noir.

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