Duck Two Ways with Chickpea Crêpes and Fennel Compote

Name: Duck Two Ways with Chickpea Crêpes and Fennel Compote
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 237 milliliters chicken or beef stock; 1 carrot, thinly sliced; 1 teaspoon coriander seeds; 4 servings Chickpea Crêpes; 1 teaspoons cumin seeds; 118 milliliters dry white wine; 907 grams duck breasts each), skin scored lightly in a cross-hatch pattern; 4 duck legs, trimmed of excess fat; 3 smalls fennel bulbs, cored and sliced lengthwise 1/3 inch thick, 1/2 cup coarsely chopped, feathery fronds chopped; 1 teaspoon fennel seeds; 59 milliliters honey; 1 Tbsp extra-virgin olive oil; 2 mediums onions, 1 coarsely chopped and 1 thinly sliced; 118 milliliters fresh orange juice; 1 Finely grated zest of orange; 0 teaspoons cayanne pepper; 1 Tbsp Pernod or other anise-flavored liqueur; 1 small rosemary sprig; 4 servings Salt and freshly ground pepper; 1 thyme sprig; 59 milliliters water

You can never have too many main course recipes, so give Duck Two Ways with Chickpea Crêpes and Fennel Compote a try. This recipe serves 4. One portion of this dish contains about 96g of protein, 34g of fat, and a total of 899 calories. 1 person found this recipe to be flavorful and satisfying. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes around 3 hours. Head to the store and pick up honey, orange juice, wine, and a few other things to make it today. To use up the orange juice you could follow this main course with the Plum Sherbert with Orange Juice and Plum Wine as a dessert.

Instructions

Preheat the oven to 32

Equipment you will use

Oven

Heat a large, deep ovenproof skillet.

Equipment you will use

Frying Pan

Add the duck legs, skin side down, and cook over moderate heat, turning once, until the skin is browned and crisp, about 15 minutes.

Ingredients you will need

Duck Leg

Transfer the duck legs to a plate and pour all but 1 tablespoon of the fat into a heatproof bowl.

Ingredients you will need

Duck Leg

Equipment you will use

Bowl

Heat the skillet.

Equipment you will use

Frying Pan

Add the coarsely chopped fennel and onion and the carrot and cook over moderate heat until softened, 5 minutes. Stir in the thyme, rosemary and white wine and cook until nearly evaporated, 2 to 3 minutes.

Ingredients you will need

White Wine

Rosemary

Carrot

Fennel

Onion

Thyme

Return the duck legs to the skillet, skin side up.

Ingredients you will need

Duck Leg

Equipment you will use

Frying Pan

Add the orange juice, half of the orange zest and the chicken stock and bring to a boil. Cover the skillet tightly, transfer to the oven and bake for about 1 1/2 hours, or until the duck is very tender and the liquid has reduced by half.

Ingredients you will need

Chicken Stock

Orange Juice

Orange Zest

Whole Duck

Equipment you will use

Oven

Frying Pan

Transfer the duck legs to a work surface and let cool slightly. Raise the oven temperature to 40

Ingredients you will need

Duck Leg

Equipment you will use

Oven

Strain the sauce through a fine sieve into a small saucepan, pressing down on the solids. Skim the fat from the sauce. Discard the duck skin and coarsely shred the meat. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Sauce

Whole Duck

Meat

Equipment you will use

Sauce Pan

Sieve

Heat the olive oil in the skillet.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the sliced onion, cover and cook over moderately low heat until softened, 5 minutes.

Ingredients you will need

Onion

Add the sliced fennel, water and the remaining grated orange zest and season with salt and pepper. Cover and cook, stirring, until softened but not browned, about 15 minutes.

Ingredients you will need

Salt And Pepper

Orange Zest

Fennel

Water

Add the Pernod and cook uncovered until all of the liquid evaporates. Stir in the fennel fronds.

Ingredients you will need

Fennel

Pernod

Lightly brush a baking sheet with some of the reserved duck fat. Arrange 8 Chickpea Crpes on a work surface. Spoon the braised duck leg meat onto the crpes and fold each one into quarters.

Ingredients you will need

Chickpeas

Duck Fat

Duck Leg

Meat

Equipment you will use

Baking Sheet

Transfer the duck-filled crpes to the baking sheet, brush lightly with duck fat and cover with foil.

Ingredients you will need

Duck Fat

Whole Duck

Equipment you will use

Baking Sheet

Aluminum Foil

In a spice grinder, work the fennel, coriander and cumin seeds just until coarsely ground.

Ingredients you will need

Cumin Seeds

Coriander

Fennel

Transfer to a small bowl and add the honey and cayenne. Set a large ovenproof skillet over moderate heat. Season the duck breasts with salt and pepper and add them to the skillet, skin side down. Cook, spooning off the rendered fat as it accumulates, until the skin is deeply golden and crisp, about 10 minutes. Turn the duck breasts and brush generously with the honey. Roast in the upper third of the oven for 4 minutes, or until medium rare and the skin is lacquered.

Ingredients you will need

Salt And Pepper

Duck Breast

Ground Cayenne Pepper

Honey

Equipment you will use

Frying Pan

Bowl

Oven

Transfer to a cutting board and let rest for 5 minutes, then thinly slice the breasts. Stir 1 tablespoon of the caramelized pan juices into the reserved sauce and reheat.

Ingredients you will need

Sauce

Equipment you will use

Cutting Board

Frying Pan

Heat the duck crpes in the oven and rewarm the fennel compote. Set 2 duck crpes on each of 4 large plates and top with a sliced duck breast. Spoon the fennel compote alongside.

Ingredients you will need

Duck Breast

Compote

Fennel

Whole Duck

Equipment you will use

Oven

Drizzle the sauce over the duck breasts and serve right away.

Ingredients you will need

Duck Breast

Sauce

Equipment

Recommended wine: Bordeaux, Champagne, White Burgundy

Bordeaux, Champagne, and White Burgundy are great choices for French. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. The Les Hauts de Lagarde Bordeaux Blanc with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.