Duck fricassee

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

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Preparation

• Cross hatched skin on the duck breast.
• Dude to render the duck fat for something awesome later.
• 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.

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