irections for sauce:
This recipe makes enough sauce for about
add the sliced fennel (NOT the strips of fennel), sliced leek and
lates. Top with the Roasted Fennel and duck. Add a spoonful
basil, salt, oregano, pepper and fennel seeds. Cook over medium heat
Put the fennel seeds, coriander seeds, and peppercorns
b>best for this). You should have 1 cup. Trim fronds from fennel
o a glaze.
For Fennel Relish:
In a medium
Peel and trim the daikon radish.
Trim and quarter the fennel bulb.
Peel and trim the carrot.
Thinly slice the fennel bulb and shred the carrot and radish (the food processor works really well here!).
Sprinkle 1 tablespoon salt over veggies and mix to incorporate. Allow to sit 20-30 mins, then rinse and drain thoroughly.
Combine juice of one lemon, olive oil and salt and pepper and pour over vegetables.
Best served slightly chilled.
Slice the fennel bulbs thinly; chop the fennel fronds and set them aside
ook this portion of the recipe. I use a medium low
enerously with the spice rub (recipe is below), pressing it in
auce.
MAKE FENNEL SLAW:
Finely slice fennel using a mandoline
ith a little whipped cream (recipe follows) or cinnamon on top
reast and leg meat as best you can without breaking the
b>fennel and onion. Cut tops off fennel, reserving a few of the best
and only the fronds from fennel. This will be your seasoning
plate.
Add the fennel to the pan. Season with
br>Saute the onion and fennel bulb until translucent; then remove
Place cashews, fennel and coriander seed into TM
arlic, then the leeks and fennel, onion slowly cook on medium