Fennel-Scented Duck Breasts With Pinot Noir Sauce Recipe

Ingredients For Fennel-Scented Duck Breasts With Pinot Noir Sauce Recipe

• 1 teaspoon Black peppercorns
• 1 teaspoon Fennel seeds
• 4 cup Cold water
• 1 Fennel bulb, thinly sliced, fronds chopped
• 0.5 cup White balsamic vinegar
• 2 teaspoon Honey
• 2 teaspoon Salt
• 12 ounce Three duck breasts
• 1 tablespoon Unsalted butter
• 0.5 Small white onion, thinly sliced
• 2 tablespoon Honey
• 0.5 cup Pinot noir
• 1 cup Chicken stock or low sodium broth
• 0.5 teaspoon Black peppercorns
• 2 sprig Thyme
• 1 Small plum tomato, chopped
• Salt and freshly ground pepper