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Duck Two Ways With Chickpea Crêpes And Fennel Compote

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4 duck legs, trimmed of excess fat

3 small fennel bulbs, cored and sliced lengthwise 1/3 inch thick, 1/2 cup coarsely chopped, feathery fronds chopped

2 medium onions, 1 coarsely chopped and 1 thinly sliced

1 carrot, thinly sliced

1 thyme sprig

1 small rosemary sprig

1/2 cup dry white wine

1/2 cup fresh orange juice

Finely grated zest of 1 orange

1 cup chicken or beef stock

Salt and freshly ground pepper

1 tablespoon extra-virgin olive oil

1/4 cup water

1 tablespoon Pernod or other anise-flavored liqueur

chickpea Crêpes

1 teaspoon fennel seeds

1 teaspoon coriander seeds

1/2 teaspoon cumin seeds

1/4 cup honey

1/4 teaspoon cayanne pepper

4 duck breasts (8 to 10 ounces each), skin scored lightly in a cross-hatch pattern

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