mong plates. Top with the Roasted Fennel and duck. Add a spoonful
e baking the fennel. So add the fennel, lemon and drizzle
Preheat oven to 325\u00b0F. Place pork in a large baking dish. Rub with oil, lemon zest and lemon juice. Season.
Bring milk, shallots, garlic, thyme, fennel seeds and peppercorns to a boil then pour over pork. Bake for 3 hours, turning every hour, until cooked to your liking.
Let rest, covered, for 20 mins, before carving. Serve with roasted fennel. Drizzle milk mixture over top.
br>Clean and cut the fennel bulbs: cut them horizontally into
Roasted fennel puree: on baking sheet, combine fennel bulb, water, olive oil and salt. Roast in oven until fennel is caramelized and soft, about 40 minutes.
Transfer to a food processor and puree until smooth.
In bowl, combine 1 1/3 cups fennel puree, sour cream, vinegar, thyme and lemon zest. Serve or immediately or cover and refrigerate up to 3 days.
Preheat the oven to 375 degrees F.
Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish.
Arrange the fennel in the dish.
Sprinkle with salt and pepper, then with the Parmesan.
Drizzle with the oil.
Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes.
Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.
Trim the fronds from the fennel and reserve. Remove the stalks
00 degrees.
Slice the fennel lengthwise into thin strips and
ROASTED GARLIC:
Preheat the oven
arge bowl along with the fennel pieces.
Whisk the olive
o 450\u00b0F Combine the fennel, onion, garlic, oil, chili flakes
Fennel -- Heat the oven to 400.
heet with nonstick spray. Cut fennel bulbs lengthwise in half.
nd add 10 of the roasted garlic cloves. Pour the hot
p and bottom of Fennel away, saving green leafy
o 400\u00b0F. Combine fennel, onion, garlic, fennel seeds and oil in
ven to 400\u00b0F. Place fennel and garlic on a baking
ven to 500 degrees. Toss fennel and mushrooms with 2 tablespoons
thick slices. Remove stalks for fennel; chop fronds (2 T) discard
Preheat oven 350. Slice Fennel and onions in 1/4 inch slices, break apart cauliflower into florettes, dizzle with olive oil and season with salt and pepper. Place on baking sheet and roast for 20 minutes (do not brown)
Place roasted vegetables in stock pot and cover with chicken stock bring to simmer and simmer for 25 min until tender. Once vegetables are tender, puree until smooth (may have small lumps, that's o.k.) Once soup is pureed add cumin, lemon juice and half and half. Return to heat, but do not boil.