2 lg. or 4 sm. fennel bulbs
4 ea. navel oranges
¼ cup walnuts
1 tsp. fennel seeds
¼ cup white balsamic vinegar
¼ cup canola oil
TT S&P

• Clean away the stalks and the fennel fronds, keep the fronds for garnish
• Using a slicer, or the thinnest blade of a food processor, slice the fennel as thinly as you can
• Zest two of the oranges, then segment all four oranges, making sure not to get the pith, and preserve all of the juice from the oranges too
• In a bowl, combine the shaved fennel, the orange segments, orange zest and juice, in a bowl
• Coarsely chop the walnuts, add to the fennel
• Lightly toast the fennel seeds, then add to the fennel
• Finish the salad with the oil, vinegar and seasoning

Now, it’s time to crisp up the duck legs

• Preheat the oven to 450F
• In a pan, on medium high heat, place 2 oz. of the duck fat
• Then gently place the duck legs in the pan, skin side down
• Allow the skin to crisp up nicely, checking occasionally
• Flip the duck over and place in the oven to warm through and get the skin crispy, 3-4 minutes

Place a generous mound of fennel salad on a plate, top it with the crispy duck leg and dig in! Enjoy this tasty memory of my hometown!