Orange Duck Breast & Fennel

• Duck breast(4)
• Fennel(2)
• Orange(2)
• Shallot(1)
• Garlic(2 cloves)
• Couscous(220 g)
• Chicken Stock(300 ml)
• Olive oil(1 tbsp)
• Honey(1 tbsp)
• Dijon Mustard(1 tsp)
• Butter(20 g)
• Fresh parsley(2 tbsp)
• Salt(1½ tsp)
• Black pepper(1 tsp)

Method

1. 1

   Trim any tough outer layers from {Fennel}, halve lengthways, remove the core, and slice into thin wedges. Finely chop the {Shallot}, mince the {Garlic}, chop the {Fresh parsley}, and zest and juice both {Orange}. Score the skin of the {Duck breast} in a shallow criss-cross pattern, then season all over with {Salt} and {Black pepper}.

   ~15 min

2. 2

   Set the {Duck breast} skin-side down in a cold large skillet. Place over medium heat and cook until the fat renders and the skin is golden and crisp, 8 minutes. Flip and cook the flesh side for 4 minutes more for medium. Transfer to a plate to rest.

   ~12 min

3. 3

   Pour off all but 1 tbsp duck fat from the skillet. Add the {Olive oil}, {Fennel}, and {Shallot} with a pinch of salt and cook until the fennel is tender and lightly golden, about 6 minutes. Stir in the {Garlic} for 1 minute. Add the {Chicken Stock}, bring to a boil, then stir in the {Couscous}. Cover, turn off the heat, and let it stand for 5 minutes.

   ~12 min

4. 4

   While the couscous stands, return the skillet to medium heat. Add the orange juice and zest from the {Orange}, the {Honey}, and the {Dijon Mustard}. Simmer for 2 to 3 minutes until glossy and slightly reduced, then whisk in the {Butter}.

   ~4 min

5. 5

   Fluff the couscous and fennel mixture, then stir through most of the {Fresh parsley}. Slice the rested {Duck breast}. Spoon the fennel couscous onto plates, arrange the duck on top, and spoon over the orange sauce. Finish with the remaining {Fresh parsley}.

   ~2 min