Duck Breast With Fennel Puree Food

DUCK BREAST WITH FENNEL AND ROSEMARY

Steps:

• Place duck breasts, skin side down, on work surface. Sprinkle with salt and pepper. Combine garlic, fennel, rosemary and olive oil in small bowl. Press herb mixture over duck breast meat. Place 1 breast atop the other, meaty sides together. Tie breasts together with cooking string.
• Preheat oven to 400°F. Heat heavy large ovenproof skillet over medium-high heat. Add tied duck breasts and cook until well browned on all sides, turning occasionally, about 10 minutes. Pour fat from skillet and discard. Transfer skillet with duck to oven. Roast duck to desired doneness, turning occasionally, about 25 minutes for medium. Transfer duck to work surface; let rest 10 minutes.
• Meanwhile, pour pan drippings into glass measuring cup. Spoon fat off top. Remove string and cut each breast into 1/2-inch slices. Drizzle any pan juices over and serve immediately.
• *Available at specialty foods stores or from Joie de Vivre; call 800-648-8854, or go to www.frenchselections.com.

DUCK BREAST WITH BRAISED FENNEL AND GOLDEN RAISINS

Steps:

• . Cut off fennel stalks and cut in half (reserve fennel fronds and 1/4 bulb). Place stalks and 3/4 bulb in pot and cover with water and 1 tablespoon of salt. Braise until translucent and tender (about 20 minutes). Take 1/4 inch thick slices of braised fennel and coat with olive oil, salt, and pepper. Grill until charred. Set aside.
• 2. Blanch fennel fronds in hot oil and then shock in cold water. Place drained fennel fronds in blender and puree. Slowly add olive oil in steady stream until emulsified. Season and reserve.
• 3. Shave raw bulb paper thin. Fry in olive oil until golden brown. Finish with salt and drain on paper towel.
• 4. Score duck breast skin and season with salt and pepper. Cook in pan on medium-low heat skin-side down, rendering out the fat (about 10 minutes). Once fat is rendered, flip breast over and finish cooking until medium rare/medium. Remove from heat and let rest until ready to serve.
• 5. For golden raisin relish, combine drained raisins with equal portion of diced braised fennel bulb. Add duck fat pan drippings and minced fried fennel fronds. Season with salt and pepper to taste.