fennel duck


Marielos approves of this recipe.

I have a generous supply of fennel in my garden, I can to be generous with it for the duck as well. Those skinny stalks are too fibrous for eating, but together with the fronds they can still be used to intensify the flavor of the dish. That much fennel gives the meat a distinctive anise overtone that I find very pleasing.

If you have an electric crockpot or table oven that is big enough to hold a large duck, a dry overnighter in the crockpot might be more convenient than the oven-cooking that is described below.


This is what you need for 4 servings:

  • 1 duck, 4 lbs.
  • 2 lbs. fennel
    stalks OK, bulbs better
  • S&P
Pic1: fennel duck, ready to be served


Pic2: stack
Pic3: cover with tinfoil hat, cook
Pic4: seared duck breast, stuffed with fennel