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Ingredients
4 duck breasts
2 tbsp of ghee
100ml balsamic vinegar
1 whole salad onion
2 bulbs fennel
3 carrots
splash of sesame oil
Method
Marinate breasts in vinegar and sesame oil (1/2 hour) then fry in hot ghee, skin side down for approx 10 minutes.
Then flip and cook for another 5 minutes.
When cooked to medium, pour over marinade mix and reduce to a sticky sauce.
Finely slice onion, fennel and carrots and toss with sliced duck breast and dress with sticky sauce.
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