Instructions

1. Thinly slice the fennel and spring onions and finely chop the garlic.
2. Heat a little oil in a large frying pan over a medium heat. Add the fennel, garlic and cumin seeds, then cover with a lid and cook gently for 5–8 minutes until the fennel begins to soften.
3. Stir in the spring onions and lemon juice. Cook for another 4–5 minutes, adding a splash of water if the pan becomes too dry. Transfer the fennel mixture to a plate and keep warm.
4. Pat the duck breasts dry with kitchen paper and sprinkle the flesh side with the ground cumin.
5. Place the duck breasts skin-side down in the same frying pan over a medium heat. As the fat renders, the skin will become crisp and golden. Cook for about 6–8 minutes, depending on the thickness of the breasts.
6. Season the flesh side with salt and pepper, then turn the duck over and cook for a further 2–5 minutes, depending on how well cooked you prefer it.
7. Transfer the duck to a warm plate and leave it to rest for 5 minutes. Carefully pour off most of the rendered duck fat, leaving just a little in the pan.
8. Return the fennel to the pan and warm it through for a couple of minutes, allowing it to absorb some of the duck juices.
9. Slice the duck and serve with the braised fennel.