| 2 Fennel Bulbs | |
| Juice of 1/2 Orange (Zested) | |
| 4 x 150g Duck Breast (Skin Removed) | |
| **For the Gremolata** | |
| Zest of 1 Orange | |
| 10g Parsley | |
| 1 Garlic Clove (Finely Chopped) |
| 1. | Preheat the oven to 170°C/ gas 3. |
| 2. | Remove any green fronds from the fennel and reserve for serving. Slice the fennel in half lengthways, then slice each half in half again. |
| 3. | Heat a large casserole dish over a medium heat. Add a dash of olive oil and brown the fennel pieces on either side until dark golden (you may have to do this in batches, depending on the size of your dish). |
| 4. | Arrange the browned fennel pieces in a single layer in the pan and season with a little salt and pepper. Squeeze over the orange juice and pour in 75ml of water. Put the lid on and transfer to the preheated oven. |
| 5. | Braise the fennel for 25-35 minutes, until very soft but still retaining its shape. Check the dish occasionally and if the fennel looks like it is drying out, add another 75ml of water. |
| 6. | Meanwhile, for the gremolata, mix together the orange zest, parsley and garlic in a small bowl. Season with a little pinch of salt and pepper. |
| 7. | Place a frying pan over a high heat and add a little oil. When it's hot, add the duck breasts. Cook for around 12 minutes for medium . Remove the meat from the pan and allow to rest for 5 minutes. |
| 8. | Once the fennel is cooked, remove from the oven and leave to rest for 5 minutes, then serve with sliced duck breast and gremolata with any reserved fronds sprinkled on top. |