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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Duck Breast
Score the skin of the duck breast in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.
Cook the Duck Breast
In a cold skillet, place the duck breast skin-side down. Turn the heat to medium and cook for about 6-8 minutes, allowing the fat to render and the skin to become crispy. Flip the duck breast and cook for an additional 4-5 minutes for medium rare. Remove from heat and let rest.
Make the Fennel Puree
Chop the fennel bulb and sauté in a saucepan with olive oil over medium heat until softened (about 5 minutes). Add heavy cream and cook for another 5 minutes. Blend until smooth, adding salt to taste.
Prepare the Rhubarb
Chop the rhubarb stalks into small pieces. In a small saucepan, combine rhubarb, sugar, and Pernod. Cook over medium heat until the rhubarb is soft and syrupy (about 8-10 minutes).
Plate the Dish
Slice the duck breast and arrange it on a plate. Spoon the fennel puree beside the duck and top with the rhubarb mixture.