Fennel-Scented Duck Breasts with Pinot Noir Sauce

Ingredients

• 2 teaspoon(s) salt
• 1 cup(s) chicken stock or low-sodium broth
• 2 thyme sprigs
• Celery Root and Potato Puree
• 1 teaspoon(s) black peppercorns
• 1 fennel bulb
• 0.5 cup(s) white balsamic vinegar
• + 11 more ingredients
• • 0.5 teaspoon(s) black peppercorns
  • 1 small plum tomato
  • 0.5 cup(s) Pinot Noir
  • Salt and freshly ground pepper
  • 2 tablespoon(s) honey
  • 1 teaspoon(s) fennel seeds
  • 2 teaspoon(s) honey
  • 4 cup(s) cold water
  • 3 12-ounce duck breasts
  • 1 tablespoon(s) unsalted butter
  • 0.5 small white onion

1. PREPARE THE DUCK: In a small skillet, toast the peppercorns and fennel seeds over moderate heat until fragrant, about 2 minutes. Transfer the spices to a large bowl and add the water, fennel bulb and fronds, balsamic vinegar, honey and salt. Whisk to dissolve the salt. Add the duck breasts to ...

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