Grilled Duck with Fennel

Instructions

1. 1

   Pat duck breasts dry with paper towels and season both sides generously with salt and pepper. Let sit at room temperature for 15 minutes to allow the seasoning to penetrate the meat.

   Tip: Scoring the skin helps render the fat and creates a crispy exterior.

2. 2

   Heat oil in a large skillet over medium-high heat. Place duck breasts skin-side down and cook for 8-10 minutes until the skin is golden brown and crispy. Pour off excess fat as it renders.

   Tip: Keep the heat at medium-high to avoid burning the skin while the fat renders.

3. 3

   Flip duck breasts and cook for another 6-8 minutes for medium-rare (internal temperature 130-135°F). Transfer to a cutting board and let rest for 5 minutes.

4. 4

   In the same skillet, add 2 tablespoons of butter and sauté the sliced shallots over medium heat until softened, about 3 minutes. Add the minced garlic and cook for 1 minute until fragrant.

5. 5

   Place fennel halves cut-side down in the skillet and cook for 4-5 minutes until golden. Flip and cook the other side for 3-4 minutes. Transfer fennel to a serving plate.

6. 6

   Pour orange juice and balsamic vinegar into the skillet, scraping up any browned bits. Add honey and thyme sprigs, then simmer over medium heat for 5-7 minutes until the liquid reduces by half and becomes glossy.

   Tip: The reduction should coat the back of a spoon and have a light syrup consistency.

7. 7

   Remove from heat and whisk in the remaining 2 tablespoons of cold butter until the sauce is silky and emulsified. Season to taste with salt and pepper.

8. 8

   Slice duck breasts on the bias into 5-6 slices per breast. Arrange on plates alongside the caramelized fennel. Drizzle the orange-balsamic gastrique around the plate and garnish with reserved fennel fronds and fresh thyme.