Fennel &Mandarin Salad
- For the glaze. In a large saucepan add stock, juice, honey, peel and spices, bring to the boil. Reduce heat to medium-high, cook until reduced and thickening, approx 15-20 mins. Add vinegar, strain, discard solids, return glaze to saucepan and bring to medium high heat, Add cubed butter, whisking until thick and glossy. Set aside.
- For the duck breasts. Pat skin of duck with paper towel to remove any excess moisture. Lightly score the skin and rub thyme leaves, salt and olive oil all over breasts. Place skin-side down in a large, cold frypan. Cook over medium-high heat, allowing the fat to render for approx. 8-10mins or until skin is golden and crisp. Turn and cook a further 3-4mins or until cooked to your liking. Turn heat off, brush skin with a little of the glaze and allow to rest in the pan.
- For the salad. In large bowl add finely sliced fennel, Sumo Citrus mandarins, mint, almonds and finely sliced chilli. Drizzle a little of the glaze over and toss to combine.
- To serve. Add a small handful of salad onto serving plate. Place sliced duck breast and drizzle with glaze. Garnish with reserved fennel fronds.