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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Duck
Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides with fennel salt, salt, and black pepper.
- 2
Sear the Duck
Heat olive oil in a large skillet over medium-high heat. Place the duck breasts skin-side down in the skillet. Cook for about 6-8 minutes, allowing the fat to render out and the skin to become crispy.
- 3
Flip and Cook
Once the skin is crispy and golden brown, flip the duck breasts and cook for an additional 4-6 minutes for medium-rare, or longer if desired.
- 4
Rest the Duck
Remove the duck breasts from the skillet and let them rest for 5 minutes before slicing.
- 5
Prepare the Peaches
While the duck is resting, slice the peaches and toss them with the pickled habaneros.
- 6
Serve
Slice the duck breasts and serve them alongside the peach and habanero mixture.
