Duck with Citrus and Fennel - Great British Chefs

Ingredients

• 1 dash of vegetable oil
• 800g of duck trimmings
• 37g of shallots, finely sliced
• 9g of garlic cloves, roughly chopped
• 1 sprig of thyme
• 1 bay leaf
• 150ml of port
• 150ml of red wine
• 400ml of duck stock
• 400ml of brown chicken stock
• 150g of kumquats
• 75g of caster sugar
• 75g of rice wine vinegar
• 9g of fresh ginger, julienned
• 1 small garlic clove, grated
• 1 pinch of coriander seeds
• 50g of shallots, finely sliced
• 25g of caster sugar
• 4 black peppercorns
• 1/2 tsp coriander seeds
• 1/2 sprig of thyme
• 1/2 sprig of tarragon
• 200ml of water
• 75ml of olive oil
• 50ml of white wine
• 50ml of white wine vinegar
• 4g of salt
• 1 bulb of fennel, cut into quarters or sixths if large
• 105ml of rapeseed oil
• 25g of Dijon mustard
• 25ml of white wine vinegar
• 1/4 garlic clove, grated
• lemon juice to taste
• 1 handful of treviso tardivo lettuce
• 1 handful of radicchio, (pink)
• 1 handful of castelfranco
• 1 blood orange, segmented
• 1 handful of flaked almonds, toasted
• 1 handful of chopped chives
• 4 duck breasts
• salt
• freshly ground black pepper