Dinner for 1. Fennel and duck

Heat the oven 200 °C hot.

Heat a pan and, when hot, add 1 tbsp mild frying oil. Make incisions in the skin of the bread, YET do not cut till the meat appears—just a bit in the skin. Place the breast skin side down in the pan and fry for 2-3 minutes until it gets golden. Turn around and fry for 1 more minute. Pour out most of the excess fat, leaving just a bit.

Sprinkle the skin with salt and some fennel seeds, and add one rosemary sprig on top (you can also use savory, thyme, or marjoram). Add 1 medium-sized fennel cut into 8 wedges, mixing it in the fat that is in the pan. Place in the oven, add, and roast for 15 - 18 minutes, depending on how you like your duck and how thin the fillet is. If using a thermometer, it should read around 65 - 68 degrees, again, up to the texture you would like your duck breast to have. Take out and let rest for 2-3 minutes.

Place the fillet in the pan. Top with fennel. Add some olives, capers, and fennel greens. Sprinkle with pepper and serve.