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Sarah's Spiced Duck Breast

SARAH108Solo 3
Three Courses
skill level
Easy
time
30-60min
servings
4
cost
$
Contributed by :
A taste of Duck Breasts, Pine Noir, and Fennel.
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ingredients
  • 2 tablespoons Fennel Seeds
  • 2 teaspoons Coriander Seeds
  • 1 tablespoon Black Peppercorns
  • 1 tablespoon Kosher Salt
  • 4 Duck Breasts
  • 1 Shallot (chopped)
  • 1 tablespoon Butter
  • 1/2 cup Pinot Noir
  • fresh Thyme
  • 3/4 cup Chicken Stock
  • 2 Fennel Bulbs (trimmed and sliced)
  • Extra Virgin Olive Oil
  • 1/3 cup Chicken Stock
  • 2 Oranges (juice)
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 tablespoons Fennel Seeds
    2 teaspoons Coriander Seeds
    1 tablespoon Black Peppercorns
    1 tablespoon Kosher Salt
    4 Duck Breasts
    Combine fennel seed, coriander, peppercorns, and salt in a spice grinder. Score duck breasts. Rub spice mixture over duck breasts. Place duck breasts skin side down in cold pan. Cook over medium-low heat until fat has rendered. Set aside.
  • 2
    1 Shallot (chopped)
    1 tablespoon Butter 
    1/2 cup Pinot Noir 
    fresh Thyme 
    3/4 cup Chicken Stock
    Cook shallot in butter in small saucepan. Add wine and a few sprigs fresh thyme. Reduce by half and add stock; cook until sauce thickens. Season to taste.
  • 3
    Extra Virgin Olive Oil
    2 Fennel Bulbs (trimmed and sliced) 
    1/3 cup Chicken Stock 
    2 Oranges (juice)
    Heat 1 tablespoon oil in a saute pan. Add fennel and cook until lightly browned. Add stock and orange juice, and bring to a boil then lower to simmer. Cover, and simmer for 20 minutes. Season with salt and pepper.
  • 4
      
    Serve sliced duck breast over red wine sauce and fennel.