Duck Two Ways with Chickpea Crêpes and Fennel Compote

Ingredients

• 4 duck legs, trimmed of excess fat
• 3 small fennel bulbs, cored and sliced lengthwise 1/3 inch thick, 1/2 cup coarsely chopped, feathery fronds chopped
• 2 medium onions, 1 coarsely chopped and 1 thinly sliced
• 1 carrot, thinly sliced
• 1 thyme sprig
• 1 small rosemary sprig
• 1/2 cup dry white wine
• 1/2 cup fresh orange juice
• Finely grated zest of 1 orange
• 1 cup chicken or beef stock
• Salt and freshly ground pepper
• 1 tablespoon extra-virgin olive oil
• 1/4 cup water
• 1 tablespoon Pernod or other anise-flavored liqueur
• Chickpea Crêpes
• 1 teaspoon fennel seeds
• 1 teaspoon coriander seeds
• Salt and freshly ground pepper
• 1/2 teaspoon cumin seeds
• 1/4 cup honey
• 1/4 teaspoon cayanne pepper
• 4 duck breasts (8 to 10 ounces each), skin scored lightly in a cross-hatch pattern

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