Roast duck, fennel and apple salad

Babiche Martens

Ingredients

4	Duck breasts, skin on (Main)
1 Tbsp	Olive oil
2 tsp	Butter

salad

2	Fennel bulbs
2	Granny Smith apples
2 Tbsp	Fresh mint
3 Tbsp	Creme fraiche
2 Tbsp	Lemon juice
1 Tbsp	Sherry vinegar
1 tsp	Caster sugar
2 tsp	Salt

Directions

1. Preheat the oven to 200C. Place the duck breasts on a tray and season.
2. Drizzle with olive oil and butter, then roast for 15 minutes. Rest while preparing the salad.
3. To make the salad, remove the core from the fennel bulbs and discard.
4. Finely slice the bulbs and combine with finely sliced apples, mint, creme fraiche, lemon juice, sherry vinegar, sugar and salt.
5. Toss all the salad ingredients together before serving with the slivers of roasted duck.