For the Fish

Score 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.

For the Vegetables

Cut the fennel and potatoes into dices. Julienne the zucchini. Cut the onion in half's or quarter's and brown separately in duck fat.

Brown the fennel and potatoes in duck fat with the duck cracklings. Add the zucchini for the last minute.

Warm the duck stock.

Make some onion rings and fried zucchini strips as garnish.

Assembly:

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

Wine Notes:

This dish will take several types of wine: a tannic rose, chardonnay, or a light red from chinon.

SEE ANOTHER VERSION OF THIS DISH BELOW

SEARED BLACK BASS WITH DUCK BROTH -- TURNIPS, OYSTER MUSHROOMS , ASPARAGUS AND CRISPY DUCK SKIN CRACKLINGS