• sandrabrandalise


COOKBOOK: The Big Book of Low-Carb Recipes

Duck has always been my favourite. I see duck on a menu and I automatically draw to it.

This was a great recipe even with fennel! Now fennel is not my favourite and I thought it would spoil my duck!

By frying the fennel it takes away that aniseed taste that can sometimes be a little overwhelming for some. The orange gave it that mild tangy taste which goes very well with duck.

Delicious , enjoy!

RECIPE Serves 4

4 x 150g each duck breast fillet (approx)

salt and pepper

350g of lettuce (or your choice)

1 tablespoon olive oil

25g fennel, sliced

1 orange, peeled and segmented


1 tablespoon of olive oil

4 tablespoons orange juice

2 tablespoons lemon juice

salt and pepper

Pre-heat the oven to 200C.

Brush the duck with salt and pepper. Set aside.

In a frying pan, add olive oil and fry the fennel until just slightly golden. Season with salt snd pepper. Set aside.

In a non stick frying pan. Turn heat on and place the duck, skin down to begin browning. Remove any juices (if there appears to be a lot in the pan) . Fry approx 4 minutes on both sides. Carefully place the frying pan (metal handle) in the oven and cook the duck for a further 8mins. remove, allow the duck to rest for a few minutes and slice through each fillet.

DRESSING Combine all the ingredients and mix well.

On serving plates, place the lettuce, fennel, and orange segment, top if with the duck fillet and add the dressing over it. It’s now ready to be served.

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