|Spatlese Riesling from Rheingau or Gewürztraminer from Alsace|
Duck breasts make delicious sandwiches, especially when paired with a quick and easy coriander mayo and roasted fennel bulb.
Preheat your oven to 375 degrees.
Cut the fennel bulb in half and pull apart into sections. Lightly coat them with salt, pepper, and oil. Put them into a baking dish and roast in the oven until tender.
Render the fat from the duck breasts. (how to render duck breasts)
Make the coriander mayo: Lightly toast the coriander seeds in a dry pan, just until they become aromatic. Be sure to keep the pan moving and not to leave them unattended…they burn easily.
Grind the toasted coriander (how to grind whole spices).
Stir the ground coriander into the mayo, add lemon juice to taste, and reserve.
Get some canola oil in a cast iron skillet very hot, and add the rendered duck breast. Sear the breast on both sides to develop a nice crust.
Brush the buns with the reserved duck fat. Grill or toast them.
Spread coriander mayonnaise on the bun, slice and add the duck breast. Top the duck breast with the pickled carrots, roasted fennel bulb, and parsley to taste. Serve.