Mallard Duck Breast with Rhubarb, Fennel and Honey

Name: Mallard Duck Breast with Rhubarb, Fennel and Honey
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2 servings
Ingredients: 1 duck breast; 1 tablespoon fennel seeds; 1 tablespoon Coriander; 1 tablespoon star anise; 4 tablespoon butter; 3 tablespoon honey; 3 heads fennel; 1 yellow onion; 3 cloves garlic; olive oil; 1 head fennel; salt; pepper; olive oil; 4 stalks rhubarb; 1 cup white vinegar; 3 tablespoons water; 2 tablespoons salt

User Reviews

4.9

138 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
2 servings
Course
Main Course
Cuisine
American

Mallard Duck Breast with Rhubarb, Fennel and Honey

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

Duck and honey butter:

1 duck breast
1 tablespoon fennel seeds
1 tablespoon Coriander
1 tablespoon star anise
4 tablespoon butter
3 tablespoon honey

Fennel puree:

3 heads fennel sliced
1 yellow onion peeled and sliced
3 cloves garlic peeled and sliced
olive oil

Fennel salad:

1 head fennel
salt
pepper
olive oil

Rhubarb:

4 stalks rhubarb sliced and reserved in bowl
1 cup white vinegar
3 tablespoons water
2 tablespoons salt

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Instructions

Duck and Honey Butter:

Preheat the oven to 400° Fahrenheit/ 204° Celsius.
Toast the fennel seed, coriander and star anise in a dry pan. Once toasted, add the butter and stir until golden brown. Stir in the honey and reserve.
To cook the duck, sear the duck skin side down in a heavy pan for approx. 20 minutes to render the fat and to make the skin crispy. Then remove from the pan and baste the duck in the honey butter. Once basted, finish cooking in the oven for about five minutes.

Fennel Puree:

Cook fennel, onion and garlic in a pan with olive oil until caramelized. Puree in a blender when warm and reserve.

Fennel Salad:

Thinly slice a head of fennel and season with salt, pepper, lemon juice and olive oil to taste.

Rhubarb:

Add the white vinegar, water and salt into a small pot on the stove and bring to a boil. Then pour over the sliced rhubarb.
Divide the fennel salad, fennel puree and rhubarb between the two plates. Slice the duck and serve on top of the vegetables.