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Duck Breast with Fennel Puree

If you’re in the mood for some rich fat duck breast you’ve landed in the right place. For the best results, score it before searing it, then roast it to perfection. Match it with a buttery creamy sauce made from fennel, potato, and yogurt. Bon Appetit!
If you’re in the mood for some rich fat duck breast you’ve landed in the right place. For the best results, score it before searing it, then roast it to perfection. Match it with a buttery creamy sauce made from fennel, potato, and yogurt. Bon Appetit!

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Ingredients

12 ounces of duck breast, scored
1 ½ cups of milk
1 large fennel, wedged
1 cooked potato, cubed
¼ cup yogurt
1 ounce butter
salt
pepper

Ingredients

Steps

1
Done

Place the duck breast in an oven-proof skillet over high heat. Fry it for 5 minutes.

2
Done

Transfer to the oven and roast for 5 minutes at 380⁰F/190⁰C.

3
Done

Add the milk to a medium pot over low heat. Also, add the fennel to the pot. Simmer for 12 minutes.

4
Done

Transfer the fennel to a blending cup and discard the milk. Add the cooked potato, yogurt, and butter. Season with salt and pepper. Blend until smooth. Serve this sauce with the cooked duck meat.

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Nutritional Chart

514 kcal
Calories
15 g
Protein
43 g
Fat
18 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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