Fennel Scented Duck Breasts With Pinot Noir Sauce
Ingredients
- 1 teaspoon black peppercorns
- 1 teaspoon fennel seeds
- 4 cups cold water
- 1 fennel bulb, thinly sliced, fronds chopped
- 1/2 cup white balsamic vinegar
- 2 teaspoons honey
- 2 teaspoons salt
- Three 12-ounce duck breasts
- 1 tablespoon unsalted butter
- 1/2 small white onion, thinly sliced
- 2 tablespoons honey
- 1/2 cup Pinot Noir
- 1 cup chicken stock or low-sodium broth
- 1/2 teaspoon black peppercorns
- 2 thyme sprigs
- 1 small plum tomato, chopped
- Salt and freshly ground pepper
- Celery Root and Potato Puree, for serving
Instructions
Fennel-Scented Duck Breasts With Pinot Noir Sauce serves 8 original recipe by Food & Wine.
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