Duck Breast With Fennel Puree







A recipe allowed in a / / diet.

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!

Nutritional Chart

Calories: 514 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 15 g
  • 43 g
  • 18 g

Ingredients Needed for Duck Breast With Fennel Puree

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

How to Make Duck Breast With Fennel Puree

  1. Place the duck breast in an oven-proof skillet over high heat. Fry it for 5 minutes.
  2. Transfer to the oven and roast for 5 minutes at 380⁰F/190⁰C.
  3. Add the milk to a medium pot over low heat. Also, add the fennel to the pot. Simmer for 12 minutes.
  4. 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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