Duck breasts with fennel sauce

    55 min

    Duck breasts are seared until the skin is crispy and the meat is tender and juicy, then topped with a sweet-tart mushroom, fennel and garlic sauce flavoured with red wine vinegar, honey and figs.

    1 person made this

    Serves: 4 

    • 4 duck breasts
    • salt and freshly ground black pepper, to taste
    • 110g butter
    • 4 shallots, finely chopped
    • 110g mushrooms, sliced
    • 1 stick celery, sliced into matchsticks
    • 1 small fennel bulb, trimmed and grated
    • 2 cloves garlic, chopped
    • 1 tablespoon coriander seeds
    • 120ml red wine vinegar
    • 2 tablespoons honey
    • 500ml chicken stock
    • 1 (425g) tin figs in syrup
    • 1 teaspoon cornflour

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Score skin side of duck breasts; season with salt and pepper. Heat a heavy saucepan over medium-high heat; roast duck breasts, skin side down, until brown, about 10 minutes. Turn breasts over and continue cooking until light pink in the centre, an additional 5 to 10 minutes. Cover with foil and keep warm.
    2. In a clean saucepan, melt butter over medium heat. Add butter, shallots, mushrooms, celery, fennel and garlic; cook until tender, 7 to 10 minutes.
    3. Increase heat and add coriander seeds, red wine vinegar, honey, chicken stock and boiling water. Bring to the boil and cook until reduced to a syrup, 10 to 15 minutes. Add figs and warm through in syrup. Stir in cornflour to thicken sauce; cook for 2 minutes.
    4. Slice duck breast and place on plate. Cover with sauce and surround with a few figs.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)