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Ingredients

• 1 large bulb fennel
• 25 g butter
• 1 tbsp extra virgin olive oil
• 1 clove garlic, chopped
• 10 g flat leaf parsley
• 1 tsp pine kernels, toasted
• 25 g canned foie gras
• 1 shallots, chopped
• 1 Golden Delicious apple
• 2 tbsp clear honey
• 2 duck breast, each 200g
• black pepper
• vegetable oil, for deep frying

• a glass of red wine
• 300ml pot of beef stock

Description

Indulge Yourself With James Martin's Luxurious Recipe For Pan-fried Duck Served With Foie Gras, Apple And Fennel

UK TV