Entrees » Lavender-Fennel Duck Breast
Barbara Heiberg, home cook and food enthusiast, demonstrates a dish that is elegant enough for a large dinner party but simple enough for a quiet meal at home. Aromatic lavender petals and fennel seeds perfume duck breasts which sear slowly in a skillet, melting the fat and yielding a crispy skin. The pan drippings are the base for a red wine reduction that adds a beautiful color and finishing touch.
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