4 duck fillets, skin on
1 tsp fennel seeds
Salt and freshly ground black pepper
2 tbsp extra virgin olive oil
1 carrot, cut into julienne
2 sticks celery, cut into julienne
4 mushrooms, cut into julienne
6 tbsp water
3 shallots, chopped
2 tbsp veal glaze
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 120°C.
Season the duck fillets with fennel seeds, salt and pepper.
Heat half the olive oil in an oven-proof pan and cook the duck, skin-side down, for 4 minutes. Turn the fillets over and roast in the preheated oven for 10 minutes.
Meanwhile, place the carrot, celery and mushrooms in a pan with the remaining oil and 2 tbsp water. Cover and cook until the vegetables are soft.
When the duck is pink, remove from the pan and cover with foil to keep warm.
Remove the excess fat from the pan. Add the shallots and cook on low heat for
3 minutes. Add the brandy and flame. Add the veal glaze and remaining water and simmer for a few minutes. Stir in the butter.
Divide the vegetables among four plates and top each with a duck fillet, cut into 3 pieces. Spoon the sauce over and serve.