Crispy duck breast & pickled fennel recipe | WW TASTE

Ingredients

• 400 g free-range duck breasts, skin scored
• 1 T butter
• 2 garlic cloves, crushed
• 2 rosemary sprigs
• 100 g Brussels sprouts
• 100 g baby carrots, washed and peeled
• 200 g baby potatoes
• Sea salt and freshly ground black pepper, to taste
• For the sauce:
• 1 T olive oil
• 1 onion, finely chopped
• 2 t thyme, finely chopped
• 2 garlic cloves, finely chopped
• 1 beetroot, peeled and grated
• 1 orange, zested and juiced
• 1⁄2 cup white wine
• 1 cup chicken stock
• For the creamy kale:
• 1⁄2 cup chicken stock
• 2 T coconut cream
• 50 g kale, shredded
• For the pickled fennel:
• 3 T white wine vinegar
• 2 t sugar
• 1 lemon, zested and juiced
• 1 fennel bulb, thinly sliced