Difficulty: Medium
Seasoned home cooks and French cuisine experts swear by this hearty Challans duck fricassee. The tender duck, aromatic fennel, and smoky pork belly create a comforting classic.
Cut the duck into eight pieces. Melt the butter in a casserole dish, add the slices of smoked bacon or pork belly, and cook until golden brown. Remove the bacon.
Brown the duck pieces over low heat for about 15 minutes. Remove the duck, discard the fat, return the pieces to the dish, and season with salt and freshly ground pepper.
Peel and slice the onions into rings. Peel and chop the garlic. Trim the fennel bulbs, wash them, halve, and slice thinly.
Layer the fennel, onions, garlic, savory sprigs, and bacon over the duck. Gently mix, pour in the white wine and chicken broth, cover, and simmer on low heat for 35 minutes.
Adjust seasoning to taste and serve hot for an unforgettable meal.
