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.
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.
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.
Serve sliced duck breast over red wine sauce and fennel.