Duck Breast With Confit Fig, Fennel And Five Spice

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Great British Chefs
Nutrition per serving    (USDA % daily values)
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Ingredients for 4 servings

4 duck breasts


black pepper

4 black figs

200 ml of red wine

1 fennel bulb

2 tbsp of olive oil

20 ml of Pernod

20 ml of Noilly Prat

1 star anise

2.5ml of olive oil

250 g of fennel, finely chopped

50 ml of water

2.5g of salt

50 ml of milk

4 duck legs

1 kg of duck fat

20 g of rock salt

1 g of Chinese five-spice powder

500 g of dried figs

200 ml of water

200 ml of port

75 ml of red wine

1 l of brown Knorr Chicken stock

650 g of duck bones

1 g of xanthan gum

28 ml of Cabernet Sauvignon wine vinegar

1 g of fennel seeds, toasted

1.5g of garlic

2 g of thyme leaves

100 g of fennel seeds

500 g of Swiss chard, stems removed

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