Travel Reference
In-Depth Information
257
Fennel-Marinated Roast Duck
Breast with Swiss Chard, Celery
Root Puree, and Black Pepper
Pinot Noir Redux
3 6-8 ounce Sonoma Magret
duck breasts
1 bulb fennel, shaved thin
DAY 1: PREPARATIONS
Prepare duck breasts by using a small knife and scor-
ing the skin side, making X patterns. In a bowl, whisk
all brine ingredients until salt is dissolved. Add duck
breasts, ensuring that they are submerged, and reserve
in refrigerator for the next day.
1 teaspoon whole black
peppercorns
1 teaspoon fennel seed, toasted
3 ounces fennel tops, chopped
½ cup white balsamic vinegar
4 cups cold water
2 teaspoons kosher salt
DAY 2: COOKING AND SERVING
Preheat oven to 325 degrees.
2 teaspoons honey
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continued on next page)
Remove duck from brining container and rinse off
excess brine. Dry with paper or linen towels. Season
with salt and black pepper. In ovenproof sauté pan on
low heat, place duck skin-side down and cook for 5-7
minutes, until skin is reduced by half and is golden
brown.
When skin is correct, flip over and finish in oven for
5-7 minutes until medium rare. Remove pan from
oven and set on top of oven, letting all the juice from
the meat get reabsorbed.
