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MALLARD DUCK BREAST WITH RHUBARB, FENNEL AND HONEY

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MALLARD DUCK BREAST WITH RHUBARB, FENNEL AND HONEY

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Ingredients

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Duck and Honey Butter
1 duck breast
1 tablespoon fennel seeds
1 tablespoon coriander
1 tablespoon star anise
4 tablespoon Butter
3 tablespoon honey
Fennel Puree
3 heads fennel sliced
1 yellow onion peeled and sliced
3 cloves Garlic peeled and sliced
Olive Oil
Fennel Salad
1 head fennel
Salt
Pepper
Olive Oil
Rhubarb
4 stalks rhubarb sliced and reserved in bowl
1 cup white vinegar
3 tablespoons Water
2 tablespoons Salt
  • Serves 2
  • Medium

Ingredients

  • Duck and Honey Butter

  • Fennel Puree

  • Fennel Salad

  • Rhubarb

Directions

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Duck and Honey Butter

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Toast the fennel seed, coriander and star anise in a dry pan. Once toasted, add the butter and stir until golden brown. Stir in the honey and reserve.
  3. To cook the duck, sear the duck skin side down in a heavy pan for approx. 20 minutes to render the fat and to make the skin crispy. Then remove from the pan and baste the duck in the honey butter. Once basted, finish cooking in the oven for about five minutes.

Fennel Puree

  1. Cook fennel, onion and garlic in a pan with olive oil until caramelized. Puree in a blender when warm and reserve.

Fennel Salad

  1. Thinly slice a head of fennel and season with salt, pepper, lemon juice and olive oil to taste.

Rhubarb

  1. Add the white vinegar, water and salt into a small pot on the stove and bring to a boil. Then pour over the sliced rhubarb.
  2. Divide the fennel salad, fennel puree and rhubarb between the two plates.  Slice the duck and serve on top of the vegetables.

Kevin Adey

Kevin Adey opened Faro in early May 2015 to showcase seasonal cooking and the art of pasta with a menu focusing on housemade pastas, organic produce, sustainable local seafood and Animal Welfare Approved meats.  Faro, which means lighthouse in Italian, is a passion project for Kevin and his wife, co-owner Debbie Adey (Jean Georges restaurants), who together with partner Daniel Blumberg have created an ambitious yet comfortable and affordable neighborhood restaurant that’s serious about sourcing and cooking food, drink and service – a beacon for culinary goodness.  During the five years he served as Executive Chef of Northeast Kingdom, Kevin built a following for his seasonal cooking and devotion to locally sourced, sustainably raised and harvested ingredients.  A native of Upstate New York, he lived and worked in Florida before returning to New York and joining the kitchen team at Le Bernardin.

3 stars from Eater critic Robert Sietsema

Top 3 finalist for “New York’s Restaurant of the Year” award, Eater

Michelin Guide Bib Gourmand for great value.

Faro’s Instagram

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