Barbecued Duck With Caramelized Fennel Oranges - cooking recipe

Ingredients

5 None medium oranges, 3 peeled and thickly sliced, 1 zest removed with a vegetable peeler, 1 juiced
1/3 cup firmly packed light brown sugar
1 tsp fennel seeds
1/2 cup orange liqueur
2 tbsp red wine vinegar
-1 None Barbecued Duck with Caramelized Fennel Oranges
6 None duck breasts (2 lb in total)
2 small bulbs fennel, thinly sliced, fronds reserved
1 small head radicchio
1 tbsp olive oil
1 tbsp red wine vinegar

Preparation

To make the caramelized fennel oranges, combine sugar, fennel seeds and 1 tbsp water in a small saucepan. Stir over medium heat until sugar dissolves. Bring to a boil. Boil, without stirring, until syrup starts to caramelize. Add orange zest, 1/2 cup orange juice and liqueur. Reduce heat and simmer for 5 mins, or until zest softens. Remove from heat. Add vinegar then pour over orange slices. Let cool for 10 mins.
Season duck. Place, skin-side down, on a large grill pan. Cook over high heat for 5 mins, or until skin is crisp. Flip duck over and cook for 5 mins, or until duck is almost cooked through. Transfer to a plate, cover and let rest for 5 mins.
Combine fennel, fennel fronds and radicchio leaves in a medium bowl. Drizzle with 2 tbsp orange syrup from caramelized fennel oranges. Whisk together oil and vinegar then drizzle over salad and toss to combine. Season to taste.
Serve duck and fennel salad with warm caramelized fennel oranges.