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Spiced duck breast with orange and fennel salad

Name: Spiced duck breast with orange and fennel salad
Prep time: 155 min
Cook time: 30 min
Total time: 185 min
Ingredients: 2 tablespoons fennel seeds; 2 teaspoons cumin seeds; Pinch of dried chilli flakes; 2 teaspoons whole black peppercorns; 4 duck breasts, skin scored; Juice of 4 oranges (to give about 300ml); 3/4 cup (185ml) red wine; 4.00 tablespoons sherry vinegar or red wine vinegar; 5 star anise; 1/3 cup (75g) caster sugar; 2 small fennel bulbs, trimmed, thinly sliced, fronds reserved; 3 oranges, peeled, sliced into thin rounds; 1/4 cup (60ml) extra virgin olive oil; 1/4 cup (35g) chopped pistachios

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2h 35m

30m

Spiced duck breast with orange & fennel salad

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With its sweet dressing and supple and crunchy textures, you can't pass up this recipe for duck salad.

2 tablespoons fennel seeds
2 teaspoons cumin seeds
Pinch of dried chilli flakes
2 teaspoons whole black peppercorns
4 duck breasts, skin scored
Juice of 4 oranges (to give about 300ml)
3/4 cup (185ml) red wine
2 tablespoons sherry vinegar or red wine vinegar
5 star anise
1/3 cup (75g) caster sugar

Orange and fennel salad

2 small fennel bulbs, trimmed, thinly sliced, fronds reserved
3 oranges, peeled, sliced into thin rounds
2 tablespoons sherry vinegar or red wine vinegar
1/4 cup (60ml) extra virgin olive oil
1/4 cup (35g) chopped pistachios

Method

1.

Place spices, peppercorns and 1 teaspoon salt in a non-stick frypan over low heat. Cook, stirring, for 1-2 minutes until fragrant. Transfer to a mortar and pestle and crush to a fine powder, then rub onto the duck. Cover and chill for at least 2 hours.
2.

Remove duck from fridge 30 minutes before cooking. Heat a non-stick pan over medium heat. Cook duck, skin-side down, for 6 minutes or until fat has rendered and skin is crisp. Turn and cook for a further 2 minutes or until browned. Transfer to a plate and set aside.
3.

Remove all but 1 tablespoon duck fat from the pan. Add orange juice, wine, vinegar, star anise and sugar. Bring to the boil, then reduce heat to medium-low and simmer for 12-14 minutes until reduced by half. Reduce heat to low, then return duck to the pan and cook, turning, for 5 minutes for medium-rare or until cooked to your liking. Remove duck from the pan and rest, loosely covered with foil, for 5 minutes. Strain sauce, season and keep warm.
4.

Meanwhile, for the salad, arrange fennel and orange on a plate. Whisk vinegar and oil together and season, then drizzle over salad. Scatter with fennel fronds and nuts.
5.

Slice the duck breast and serve with the warm sauce and salad.