Duck Breast with Fennel-Orange Vegetables

Score the duck breasts crosswise on the skin side. Wash one orange thoroughly with hot water and pull off a few zests with the zester. Squeeze the orange and lemon and collect the juice separately. Rinse the thyme, dry it and remove the leaves. Peel shallots and garlic, finely dice shallots, press garlic cloves smooth. Clean the fennel, quarter it, remove the hard stalk and cut the rest into strips. Chop the fennel greens finely. Coarsely crush fennel seeds in a mortar. Make a herb paste by mixing half of the orange juice, 2 tbsp honey and 2 tsp thyme. Heat butter in a frying pan and add shallots, crushed fennel seeds, fennel, garlic cloves, remaining thyme and orange zest. Deglaze everything together with clear soup, bring to a boil and reduce by half. Add remaining orange juice and honey, season with pepper, salt, juice of one lemon and wine. Brush the fat side of the duck breast with the herb paste and roast for another 7 min. Lift duck breast from roasting pan, wrap in aluminum foil and rest for 5 min. Wrap duck breast from foil, pour roasting juices from foil into roasting pan, and slice meat. Divide evenly with the fennel-orange vegetables on plates and bring to the table sprinkled with the chopped fennel greens.

Our tip: It is best to use fresh herbs for extra flavor!

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