Duck breast with stewed pepper

Heat up a frying pan and place the duck breast skin side down. Fry for 3-4 minutes until golden brown. Then turn over and fry for another 3-4 minutes. Do the same for the rest of the breasts. Transfer them to a parchment-lined tray and set aside. Use the fat left in the pan from the duck breast to fry the peppers.

Peel sweet pepper from seeds, cut into cubes of 3-4 cm. Heat a deep saucepan. Place duck fat and chopped pepper in it, add fennel or anise seeds. Stirring, simmer the pepper over high heat for 10 minutes. Then reduce the heat to a minimum and simmer the pepper for another 10-15 minutes, until it becomes soft. Cover the saucepan with a lid, remove from heat and set aside.

Prepare your dressing. To do this, mix sugar with water and heat it so that it dissolves completely. Remove from heat, add all remaining dressing ingredients, stir vigorously and cool to room temperature.

Coarsely grate the cheese or cut into wide plates with a vegetable peeler. Cut the red onion into thin strips. Wash lettuce leaves and pat dry. Toast the bacon slices in a dry frying pan until golden brown. Then transfer them to a paper towel to soak up excess oil.

Put the fried duck breast in an oven preheated to 200 C for 7-8 minutes, if you want to get a medium roast - pinkish meat with blood. If you want the breast to be completely cooked, keep it in the oven for 4-5 minutes longer.

Remove the duck from the oven, let it rest for 3-4 minutes, then cut across the grain into thin slices. Add red onion, slices of fried bacon to the stewed peppers, mix, arrange on plates. Top with lettuce, duck slices, cheese, drizzle with citrus dressing and serve.