Pan-Roasted Duck Breast With Orange And Ouzo | Micah Meals | Umami

Ingredients

• 2 pounds goose or duck breasts
• Kosher salt and freshly ground pepper
• 1 teaspoon duck fat, unsalted butter, or olive oil
• ½ cup finely chopped fennel (bulb only)
• 1 shallot, minced (about 2 tablespoons)
• 1 small hot fresh chile (such as Thai or serrano), halved lengthwise
• ½ cup ouzo or other anise-flavored liqueur
• 1 cup goose or duck stock (page 222) or chicken stock
• Juice of 1 orange (about ½ cup)
• Mashed potatoes or celery root or cooked polenta,
• for serving
• Small bunch of fennel fronds, for garnish