Duck Breast With Fennel And Rosemary Recipes

DUCK BREAST WITH FENNEL AND ROSEMARY

Steps:

• Place duck breasts, skin side down, on work surface. Sprinkle with salt and pepper. Combine garlic, fennel, rosemary and olive oil in small bowl. Press herb mixture over duck breast meat. Place 1 breast atop the other, meaty sides together. Tie breasts together with cooking string.
• Preheat oven to 400°F. Heat heavy large ovenproof skillet over medium-high heat. Add tied duck breasts and cook until well browned on all sides, turning occasionally, about 10 minutes. Pour fat from skillet and discard. Transfer skillet with duck to oven. Roast duck to desired doneness, turning occasionally, about 25 minutes for medium. Transfer duck to work surface; let rest 10 minutes.
• Meanwhile, pour pan drippings into glass measuring cup. Spoon fat off top. Remove string and cut each breast into 1/2-inch slices. Drizzle any pan juices over and serve immediately.
• *Available at specialty foods stores or from Joie de Vivre; call 800-648-8854, or go to www.frenchselections.com.

SAUTEED CHICKEN BREASTS WITH FENNEL AND ROSEMARY

Steps:

• In a large nonstick frying pan, heat 2 1/2 teaspoon of the oil over moderately high heat. Add the fennel and half of the rosemary.
• Cook, stirring frequently, until the fennel is golden brown and almost done, about 10 minutes. Add broth and bring to a boil. Cover, reduce the heat and simmer until the fennel is tender, about 3 minutes. Remove the fennel and the cooking liquid from the pan.
• Heat the remaining 1 1/2 teaspoons oil over moderate heat. Pound chicken breasts so they are of an even thickness. Season the chicken with the 1/4 teaspoon salt and 1/8 teaspoon of the pepper. Add the chicken to the pan with the remaining 1 teaspoon of rosemary and cook until brown, about 4 minutes. Turn and cook until almost done, about 3 minutes longer.
• Add the garlic; cook, stirring, for 30 seconds. Add the fennel and its cooking liquid and the remaining 1/8 teaspoon pepper. Bring to a simmer. Move the fennel so that it sits on top of the chicken. Cover the pan and simmer on very low heat for 3 minutes. Stir in the parsley and serve.