Barbecued duck with caramelised fennel oranges

Tender slices of duck, sweet orange and fennel go together beautifully in this elegant dish.

  • 40 mins cooking
  • Serves 6
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Caramelised fennel oranges
  • 5 medium oranges (1.2kg)
  • 1/3 cup (75g) firmly packed light brown sugar
  • 1 teaspoon fennel seeds
  • 1 tablespoon water
  • 1/2 cup (125ml) orange-flavoured liqueur
  • 2 tablespoon red wine vinegar
Barbecued duck with caramelised fennel oranges
  • 6 duck breast fillets (900g)
  • 2 small fennel bulbs (400g)
  • 1 small radicchio (150g)
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar


Barbecued duck with caramelised fennel oranges
  • 1
    First, make caramelised fennel oranges. Peel and thickly slice 3 of the oranges; place in heatproof bowl. Remove the rind from one of the remaining oranges with a zester. Squeeze the remaining orange; you will need ½ cup juice.
  • 2
    Combine sugar, seeds and the water in small saucepan; cook, stirring, without boiling, until sugar is dissolved. Bring to the boil; boil, uncovered, without stirring, until syrup starts to caramelise. Add rind, juice and liqueur to pan. Reduce heat, simmer, uncovered, about 5 minutes or until rind softens; remove from heat. Add vinegar; pour over oranges in bowl. Cool 10 minutes.
  • 3
    Season duck. Cook duck, skin-side down, on heated grill plate (or grill or barbecue) over high heat about 5 minutes or until skin is crisp. Turn duck, cook a further 5 minutes or until duck is almost cooked through. Transfer to plate; cover, stand 5 minutes.
  • 4
    Reserve fennel fronds. Slice fennel finely on V-slicer or mandoline. Combine fennel, fronds and radicchio leaves in medium bowl. Drizzle with 2 tablespoons orange syrup from caramelised fennel oranges then combined oil and vinegar; season to taste.
  • 5
    Serve duck and fennel salad with warm caramelised fennel oranges.

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