1. At medium heat, place duck breast skin side down in a pan to render the fat out, pour away oil regularly until skin is golden brown. Turn heat up and sear the meat side. Bake at 130˚C oven for 15 minutes.
2. Cut fennel into thin strips, stir for a minute in the pan with a pinch of salt until they just turn soft.
3. Cut duck breast into thin slices, season with soya sauce, hazelnut or peanut paste, mustard, honey, 5 spice powder. Then mix in fennel and serve.
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