Our favourite duck supplier is Creedy Carver in Devon who grow incredible quality free-range ducks at their farm in Devon. The poultry industry has been badly affected by avian influenza so we – chefs and consumers alike – need to support these struggling farmers. We have Creedy Carver duck on our menu throughout June

Our favourite duck supplier is Creedy Carver in Devon who grow incredible quality free-range ducks at their farm in Devon. The poultry industry has been badly affected by avian influenza so we – chefs and consumers alike – need to support these struggling farmers. We have Creedy Carver duck on our menu throughout June

1. Pre-heat the oven to 180°C.
   Prepare the braised fennel by cutting the bulbs into quarters, saving any green fronds for garnish.
2. Using a shallow sauté pan with a lid, pan fry the fennel quarters in the melted butter until lightly golden, season and add the chicken stock and wine or Pernod to the pan. Cover with a cartouche or circle of scrunched up greaseproof paper, put on the lid and braise in the oven for 25 to 30 minutes, until soft to a knife tip, and the chicken and butter stock has reduced. Remove and keep warm.
3. Lightly score the duck skin every half centimetre across the whole breast and season well on both sides with sea salt and the crushed fennel seeds. Place in a cold frying pan and turn the heat on low, to let the fat render slowly and the skin to crisp. This will take at least 10 minutes skin side down – don’t be tempted to turn the heat up as the fennel seeds will burn. You may want to empty some of the duck fat from the pan during cooking – save for roast potatoes.
4. When the skin is crisp, take off the heat and turn the breast over. Brush the honey on to each duck breast and put in the oven for five minutes. Rest for at least 10 minutes, basting the meat with the honey and duck fat juices. Slice the duck breast and serve with the braised fennel.