Pan-fried duck with foie gras and deep-fried fennel tops

Indulge yourself with James Martin's luxurious recipe for pan-fried duck served with foie gras, apple and fennel
By James Martin
Pan-fried duck with foie gras and deep-fried fennel tops
  • Rating:
  • Serves: 2
  • Cook Time: 35 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 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 shallot, chopped
  • 1 Golden Delicious apple
  • 2 tbsp clear honey
  • 2 duck breast, each 200g
  • black pepper
  • vegetable oil, for deep frying

For the red wine sauce:

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


1. Preheat the oven to 190°C/gas 5.

2. To make the red wine sauce, place the red wine and beef stock into a saucepan and reduce by half.

3. Prepare the fennel by thinly slicing the bulb from the base, reserving the feathery fennel top for deep-frying.

4. Heat 10g butter and the extra-virgin olive oil in a heavy-based frying pan. Add in the sliced fennel, garlic, foie gras, parsley, pine nuts and shallot and gently fry for 10 minutes, stirring often.

5. Add in the apple wedges and fry over a higher heat until the apple is browned on all sides.

6. Meanwhile, heat a heavy-based, oven-proof frying pan. Add in the remaining butter and honey.

7. Place the duck skin side-down in the pan and season well with salt and freshly ground pepper.

8. Fry the duck until a deep rich brown underneath, before turning over.

9. Transfer the frying pan with the duck to the oven and roast for 8-10 minutes. Set aside to rest in a warm place.

10. Meanwhile, heat the vegetable oil for frying in a deep fat-fryer until hot.

11, Finely slice the reserved fennel top and deep-fry for 3-4 minutes, removing and draining on kitchen paper. Season with salt and freshly ground pepper.

12. Cut slashes across the roasted duck breasts. Place the duck breasts on 2 warm serving dishes.

13. Serve with the fried apple mixture and red wine sauce, spooned round the edge of each plate.

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