the fish a couple of times in the thickened
region. Heat a tablespoon of duck fat in a nonstick
frying pan. Season both side of the fish. Sauté
the fillet skin side down, pressing the fillet
down with a spatula in the beginning of the
sear to prevent the fish from curling up. Leave
the fish to sear skin side down basting the
flesh side occasionally with the duck fat. After
about two minutes the flesh side will begin
to turn opaque. Flip the fish and turn off the
heat to let it cook through. A knife should
easily slide through the fish.
the fennel and potatoes into dices. Julienne
the zucchini. Cut the onion in half's or quarter's
and brown separately in duck fat.
the fennel and potatoes in duck fat with the
duck cracklings. Add the zucchini for the last
the duck stock.
some onion rings and fried zucchini strips as
Put the diced fennel, potatoes
and duck crackling in the center of a dish.
Add the zucchini and diced chives. Pour some
of the reduced duck stock over the vegetables.
Place the fish over the vegetables and garnish
with the fried onion rings and fried zucchini
This dish will take several types
of wine: a tannic rose, chardonnay, or a light
red from chinon.
SEE ANOTHER VERSION OF THIS
|SEARED BLACK BASS WITH DUCK
BROTH -- TURNIPS, OYSTER MUSHROOMS , ASPARAGUS
AND CRISPY DUCK SKIN CRACKLINGS