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