Duck Breast with Fennel and Orange Slaw

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Ingredients

• 4 Large Potatoes
• 100g Butter
• 4 Duck Breasts, skin-on
• 250g Coarse Salt
• 1 Fennel Bulb
• 150g Toasted Walnuts
• Cherries
• 3 Oranges
• 1 Lemon
• 360ml Olive Oil
• 300ml Red Wine
• 250ml Chicken Stock
• 100g Blue Cheese
• Salt

Method

Preheat oven to 180°C.

Peel and roast the potatoes in the oven for about 75 minutes or until soft through. Mash with the butter and salt to taste.

Cure the duck breasts skin side down on the coarse salt for 30 minutes.

Slice the fennel bulb thinly on a mandolin slicer and add toasted walnuts and 12 pitted cherries. Add the dressing made up of the juice of two oranges, juice of one lemon, olive oil and some salt to taste.

In a pot, reduce the wine by half, add the stock and reduce until it coats the back of a spoon.

Wash the salt off the duck with water and dry thoroughly with paper towel. In a pan on medium to low heat, place duck skin side down and render out the fat for about 5 minutes until it gets some colour.

Flip the duck breast over and place in the oven at 180°C for about 7 to 9 minutes for medium-rare. Remove from oven and rest for 5 minutes before slicing.

Place the fennel slaw on a plate, add the duck and garnish with a peeled, segmented orange, some extra cherries and crumbled blue cheese. Finish with the red wine sauce.