Fennel-Scented Duck Breasts with Pinot Noir Sauce

Name: Fennel-Scented Duck Breasts with Pinot Noir Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons black peppercorns; 1 teaspoon black peppercorns; 6 servings Celery Root and Potato Puree, for serving; 1 kilograms duck breasts; 1 fennel bulb, thinly sliced, fronds chopped; 1 teaspoon fennel seeds; 2 Tbsps honey; 2 teaspoons honey; 237 milliliters chicken stock or low-sodium broth; 118 milliliters Pinot Noir; 1 small plum tomato, chopped; 2 teaspoons salt; 6 servings Salt and freshly ground pepper; 2 thyme sprigs; 1 Tbsp unsalted butter; 946 milliliters cold water; 118 milliliters white balsamic vinegar; 1 smalls white onion, thinly sliced

Fennel-Scented Duck Breasts with Pinot Noir Sauce might be just the main course you are searching for. One serving contains 318 calories, 36g of protein, and 10g of fat. This recipe serves 6. This recipe covers 25% of your daily requirements of vitamins and minerals. If you have peppercorns, salt and pepper, fennel seeds, and From preparation to the plate, this recipe takes around 1 hour. It is a good option if you're following a gluten free diet.

Instructions

In a small skillet, toast the peppercorns and fennel seeds over moderate heat until fragrant, about 2 minutes.

Ingredients you will need

Fennel Seeds

Peppercorns

Toast

Equipment you will use

Frying Pan

Transfer the spices to a large bowl and add the water, fennel bulb and fronds, balsamic vinegar, honey and salt.

Ingredients you will need

Balsamic Vinegar

Fennel Bulb

Spices

Honey

Water

Salt

Equipment you will use

Bowl

Whisk to dissolve the salt.

Ingredients you will need

Salt

Equipment you will use

Whisk

Add the duck breasts to the bowl; cover and refrigerate overnight.

Ingredients you will need

Duck Breast

Equipment you will use

Bowl

Preheat the oven to 32

Equipment you will use

Oven

In a small saucepan, melt the butter.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the onion and cook over moderately high heat, stirring, until browned.

Ingredients you will need

Onion

Add the honey and cook over moderate heat until the onion starts to caramelize, 2 minutes.

Ingredients you will need

Honey

Onion

Add the wine and simmer until reduced by half, 4 minutes.

Ingredients you will need

Wine

Add the stock, peppercorns, thyme and tomato and cook over moderately high heat until the sauce has thickened enough to coat the back of a spoon, about 10 minutes. Strain the sauce into a bowl and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Peppercorns

Tomato

Sauce

Stock

Thyme

Equipment you will use

Bowl

Remove the duck from the marinade and pat dry; season with salt and pepper. In a large, ovenproof skillet, arrange the duck skin side down and cook over moderate heat until browned, about 12 minutes. Turn the duck breasts skin side up and transfer the skillet to the oven; cook until medium-rare, about 7 minutes.

Ingredients you will need

Salt And Pepper

Duck Breast

Marinade

Whole Duck

Equipment you will use

Frying Pan

Oven

Transfer the duck to a cutting board and let rest for 5 minutes. Slice the breasts crosswise 1/4 inch thick. Spoon the Celery Root and Potato Puree onto plates, top with the duck and the Pinot Noir Sauce.

Ingredients you will need

Celeriac