Spiced duck breast with orange & fennel salad

With its sweet dressing and supple and crunchy textures, you cant pass up this recipe for duck salad.

Recipe «Spiced duck breast with orange & fennel salad» presented in category Recipes / Salads, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp fennel seeds, 2 tsp cumin seeds, Pinch of dried chilli flakes, 2 tsp whole black peppercorns, 4 duck breasts , skin scored , Juice of 4 oranges, 3/4 cup red wine, 2 tbsp sherry vinegar or red wine vinegar , 5 star anise, 1/3 cup caster sugar, 2 small fennel bulbs, trimmed, thinly sliced, fronds reserved, 3 oranges, peeled, sliced into thin rounds, 2 tbsp sherry vinegar or red wine vinegar, 1/4 cup extra virgin olive oil, 1/4 cup chopped pistachios.

Ingredients:

• 2 tbsp fennel seeds 
• 2 tsp cumin seeds 
• Pinch of dried chilli flakes 
• 2 tsp whole black peppercorns 
• 4 duck breasts , skin scored 
• Juice of 4 oranges 
• 3/4 cup red wine 
• 2 tbsp sherry vinegar or red wine vinegar 
• 5 star anise 
• 1/3 cup caster sugar 
• 2 small fennel bulbs, trimmed, thinly sliced, fronds reserved 
• 3 oranges, peeled, sliced into thin rounds 
• 2 tbsp sherry vinegar or red wine vinegar 
• 1/4 cup extra virgin olive oil 
• 1/4 cup chopped pistachios 

Instructions

1. Place spices, peppercorns and 1 teaspoon salt in a non-stick frypan over low heat. Cook, stirring, for 1-2 minutes until fragrant. Transfer to a mortar and pestle and crush to a fine powder, then rub onto the duck. Cover and chill for at least 2 hours.
2. Remove duck from fridge 30 minutes before cooking. Heat a non-stick pan over medium heat. Cook duck, skin-side down, for 6 minutes or until fat has rendered and skin is crisp. Turn and cook for a further 2 minutes or until browned. Transfer to a plate and set aside.
3. Remove all but 1 tablespoon duck fat from the pan. Add orange juice, wine, vinegar, star anise and sugar. Bring to the boil, then reduce heat to medium-low and simmer for 12-14 minutes until reduced by half. Reduce heat to low, then return duck to the pan and cook, turning, for 5 minutes for medium-rare or until cooked to your liking. Remove duck from the pan and rest, loosely covered with foil, for 5 minutes. Strain sauce, season and keep warm.
4. Meanwhile, for the salad, arrange fennel and orange on a plate. Whisk vinegar and oil together and season, then drizzle over salad. Scatter with fennel fronds and nuts.
5. Slice the duck breast and serve with the warm sauce and salad.