Albigensian Duck Recipe

As promised... (From Caroline Conran)
1 duck
2 tsp fennel seeds
2 tsp olive oil
16 baby onions (or shallots) peeled
100g lardons, pancetta or bacon in chunks
1 cup chicken stock
1 tsp thyme
1 tsp paprika
1 tbs plain flour
1 tbs honey
salt and pepper

Preheat oven to 180 deg. C
Season the inside of your duck with salt and pepper and some of the fennel seeds.
Heat the oil in an oven proof caserole w/ lid , add the duck and brown all over. Remove duck, add lardons, onions and thyme and brown in the duck fat. Add flour to this mixture and allow to quickly brown whilst stirring. Return duck to pan, add stock, the rest of the fennel seeds, paprika, then salt, pepper and honey to the upper side of the duck.
Cover w/ lid and bake for 45 minutes then for 45 minutes minus the lid. You can add some more honey and paprika to the duck 15 mins prior to serving if desired.
Yum! the duck should come out all crispy, brown and delish with the honey, fennel and paprika on top.