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Ingredients
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Duck Breast and Smoked Confit Fennel
Method
Cooking Instructions
- 1
Prepare Duck Breasts
Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Sprinkle salt and black pepper on both sides and let it sit at room temperature for 30 minutes.
- 2
Prepare Fennel
While the duck is resting, cut the fennel bulbs into quarters. In a skillet, heat olive oil over medium heat. Add the fennel, garlic cloves (smashed), smoked paprika, and thyme. Cook for about 10 minutes until the fennel is tender and caramelized. Remove from heat and set aside.
- 3
Cook Duck Breasts
In a cold skillet, place the duck breasts skin-side down. Turn the heat to medium-low and cook slowly for about 10-12 minutes until the skin is crispy. Flip the breasts and cook for an additional 5-7 minutes for medium doneness. Remove from heat and let rest for 5 minutes before slicing.
- 4
Serve
Slice the duck breasts and serve them alongside the smoked confit fennel.
