Recipes - Main courses - Poultry

Duck breast with tomatoes and fennel flavoured with star anise (*)

Portions for 2 servings:

1 duck breast (3/4lbs)

1 fennel bulb

2 tomatoes

All-spice

3 star anise

1 tbsp olive oil

1/4 tsp iodized salt

Nutriments table

For the vegetables:

Heat a ceramic frying pan with a tablespoon of olive oil (with a metallic frying pan, heat is too strong, beware not to burn the vegetables). Cut the fennel in very thin stripes, throw in the pan, add the salt and the star anise, cover with a lid and cook 45mn.

Cut the tomatoes in thin slices and place them on the bed of fennel. Cover and let cook another 15mn. Do not stir after adding the tomatoes.

For the duck:

Meanwhile, score across the duck skin's fat in a criss-cross way with a sharp knife. Heat up a frying pan with a lid and place the duck breast with the fat facing the pan. Sprinkle with all-spice and grill 15mn without turning over with the lid in place. The breast is then medium-rare. If you cook on gas with a stainless steel pan, fry for 8mn and then turn off the heat. Leave the duck in the pan for 4mn more. This also results in a medium-rare breast.

This is a very good combination of vegetables which can be eaten hot or cold. It also goes well with fish or lamb chops.