Duck Fricassee

I was inspired by this amazing thing:

Fennel. I have cooked with fennel only once before and that was in a soup about 5 years ago. It was really good but I never saw another need to cook with it. And thats when I was being impulsive at the farmers market. I picked up this ginormous bulb of fennel and went on my merry way?.

And then THESE were staring at me. Cipollini Onions. A milder onion.

So with my random impulse veggies, i recalled a recipe that has been on my ?to do? list for a while now?

DUCK FRICASSEE (a lightened up version)

Ingredients:

2 duck breasts skin scored in a cross hatch pattern

4 cipollini onions, quartered

1 fennel bulb, trimmed and sliced

12 baby carrots

1 tomato, peeled, seeded, and finely chopped

1/2 cup dry white wine

Cross hatched skin on the duck breast. :-)

The recipe said to brown the duck breast skin side down for 3 minutes? but I was strongly urged by the Dude to render the duck fat for something awesome later.

So once I rendered the fat, I reserved a tbsp of the duck fat and used it to saute the root vegetables.

Saute for 10-15 minutes

When the veggies are fork tender, add the tomato and cook for a few more mins.

Pour in wine, Place the duck breast on top of the veggies and cover. Cook for about 8 minutes or until the duck is cooked. Remove from heat.

Transfer the duck to a cutting board and let rest for 10 minutes. Slice the duck on a diagonal and serve on top of the veggies.

My first time making duck.. i was happy with it! But i think this could use a potato.

You know i love my carbs.