Mallard Duck Breast with Rhubarb, Fennel and Honey
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
2 servings
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Course
Main Course
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Cuisine
American
Mallard Duck Breast with Rhubarb, Fennel and Honey
Description
In this recipe, the duck breast is cooked to render its fat and crisp the skin, then basted with a butter infused with toasted fennel seeds, coriander, star anise, and honey to add aromatic sweetness. The fennel purée is a creamy blend of caramelized fennel heads, onion, and garlic cooked in olive oil, providing a mellow, sweet vegetable base.
A thinly sliced fennel salad dressed with olive oil, lemon juice, salt, and pepper adds freshness and crunch. The rhubarb is sliced and quickly pickled in a mixture of white vinegar, water, and salt, delivering acidity that cuts through the richness of the duck and honey butter.
Arranged on the plate, the elements create a harmonious meal with varied textures and balanced flavors, matching sweet, tangy, and savory notes. The basting and pickling steps highlight the dish's layered complexity and make it suitable for a composed dinner plate.
Ingredients
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 fennel sliced, heads
- 1 yellow onion peeled and sliced
- 3 cloves garlic peeled and sliced
- olive oil
Fennel salad:
- 1 fennel head
- salt
- black pepper
- olive oil
Rhubarb:
- 4 talks rhubarb sliced and reserved in bowl
- 1 cup white vinegar
- 3 tablespoons water
- 2 tablespoons salt
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.
Notes
User Reviews
Overall Rating
4.9
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