Score the skin of the duck breast in a diamond pattern and season the meat with salt and pepper. Make sure you only cut into the skin, not the meat.
Wash the fennel, halve it and cut it into thin strips. Segment the oranges, catching the juice as you go.
Put the duck breast skin side down in a cold frying pan and heat it slowly. Fry until plenty of fat has rendered and the skin is golden brown and crisp, then turn it briefly onto the meat side and leave it to rest.
Fry the fennel in the remaining duck fat until lightly browned and softer. Pour in the orange juice and finally fold in the orange segments carefully.
Slice the duck breast. Season again with salt and pepper if needed.
Good to know
Crispy duck skin and soft fennel are simply a great pairing. The orange adds freshness without making the dish unnecessarily heavy.
Swaps
Duck breast → chicken thigh (a little leaner, still plenty of protein); orange → grapefruit (less sweet, similarly fresh); fennel → sweetheart cabbage (mild, also with fibre); olive oil → ghee (heat-stable, no seed oil)
Allergens
The dish contains none of the major allergens, though citrus fruit doesn't suit everyone. Suits children well if the duck breast is served cooked through, and in pregnancy also only fully cooked.
