Fennel-Scented Duck Breasts with Pinot Noir Sauce

• Recipe by Andy Arndt

Chef Andy Arndt creates the menus for all the restaurants at the Ojai Valley Inn & Spa, in California, which recently underwent a $70 million renovation. For this dish at the resort's casual Oak Grill, he combines naturally fruity Pinot Noir with a bit of honey to make a lightly sweet sauce—a lovely accompaniment to these crispy-skinned duck breasts. Two great Santa Rita Hills Pinot Noirs to pair with this dish are Longoria's cherry-rich 2004 Santa Rita Hills bottling, which has a slight herbal note, or Foley's 2004 Rancho Santa Rosa, full of cola and berry notes.

Ingredients

DUCK

1. 1 teaspoon black peppercorns
2. 1 teaspoon fennel seeds
3. 4 cups cold water
4. 1 fennel bulb, thinly sliced, fronds chopped
5. 1/2 cup white balsamic vinegar
6. 2 teaspoons honey
7. 2 teaspoons salt
8. Three 12-ounce duck breasts

SAUCE

1. 1 tablespoon unsalted butter
2. 1/2 small white onion, thinly sliced
3. 2 tablespoons honey
4. 1/2 cup Pinot Noir
5. 1 cup chicken stock or low-sodium broth
6. 1/2 teaspoon black peppercorns
7. 2 thyme sprigs
8. 1 small plum tomato, chopped
9. Salt and freshly ground pepper
10. Celery Root and Potato Puree, for serving

Directions

1. PREPARE THE DUCK: In a small skillet, toast the peppercorns and fennel seeds over moderate heat until fragrant, about 2 minutes. Transfer the spices to a large bowl and add the water, fennel bulb and fronds, balsamic vinegar, honey and salt. Whisk to dissolve the salt. Add the duck breasts to the bowl; cover and refrigerate overnight.
2. MAKE THE SAUCE: Preheat the oven to 325°. In a small saucepan, melt the butter. Add the onion and cook over moderately high heat, stirring, until browned. Add the honey and cook over moderate heat until the onion starts to caramelize, 2 minutes. Add the wine and simmer until reduced by half, 4 minutes. Add the stock, peppercorns, thyme and tomato and cook over moderately high heat until the sauce has thickened enough to coat the back of a spoon, about 10 minutes. Strain the sauce into a bowl and season with salt and pepper.
3. Remove the duck from the marinade and pat dry; season with salt and pepper. In a large, ovenproof skillet, arrange the duck skin side down and cook over moderate heat until browned, about 12 minutes. Turn the duck breasts skin side up and transfer the skillet to the oven; cook until medium-rare, about 7 minutes. Transfer the duck to a cutting board and let rest for 5 minutes. Slice the breasts crosswise 1/4 inch thick. Spoon the Celery Root and Potato Puree onto plates, top with the duck and the Pinot Noir Sauce.