Dukkah Duck Breast with Roasted Fennel and Orange Quinoa

Steps

1. oven to 220°C. Line an oven tray with baking paper
2. Bring water and salt to the boil in a small pot. As soon as it boils add quinoa. Cover with a tight-fitting lid and reduce to low heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking. Once steamed, stir through orange zest.
3. Slice fennel in half lengthways, remove core and cut into 0.5cm thick strips, reserving fronds. Toss on tray with drizzle of oil, garlic and season with salt and pepper. Bake for 15–18 minutes. When fennel has 5 minutes cook time remaining, add orange rounds to tray and bake until fennel is tender.
4. Trim duck breasts of overhanging fat. Use a sharp knife to score skin at 1cm intervals. Pat dry with paper towels and season with salt. Heat a dry fry-pan on medium heat. Cook duck, skin-sidedown for 2 minutes, flip over and cook a further 1 minute.
5. Remove duck from pan, spread ½ teaspoon of honey and then sprinkle ½ tablespoon dukkah over the skin of each breast. Add to same tray as fennel and bake for 4–6 minutes, for medium (depending on thickness) or until cooked to your liking. Set aside, covered, to rest for 5–10 minutes.
6. Whisk all honey dressing ingredients in a small bowl, season to taste with salt and pepper and set aside. Using a vegetable peeler, slice courgette into long ribbons, place into a large bowl and lightly toss with roasted fennel, quinoa and basil. Season to taste with salt and pepper.
7. Divide roasted fennel and orange quinoa between plates. Slice duck in half lengthways and place on top. Add orange rounds and garnish with reserved fennel fronds. Spoon over honey dressing and remaining dukkah if desired.