1 duck
1 bulb fennel (split and parboiled for five minutes)
2 to 3 tbsp. duck fat (if necessary render as below)
1/4 to 1/2 c. water, or preferably duck or chicken stock
Salt and pepper to taste
Chopped fennel leaves

If necessary remove loose fat from duck, put in skillet with a little water and heat to render fat. Put fennel halves in skillet and brown lightly on both sides in duck fat (about 20 minutes). Meanwhile cut up duck into 2 boneless, skinless breasts, 2 legs and 2 wings (discard excess skin, fat, and carcass, but save liver and heart). Remove fennel from skillet and add duck pieces. Brown on both sides removing breasts after about 5 to 10 minutes. Return fennel halves to skillet add salt, pepper and about 2 tablespoons of water. Cover and simmer slowly for about 30 minutes, adding breast halves for last 5 to 10 minutes. Remove fennel and duck pieces; turn up heat and cook until only fat remains (do not burn material adhering to skillet). Pour off fat. Add water, duck stock or chicken stock and deglaze skillet to form a reduced sauce. Return fennel and duck pieces including breast halves to skillet and simmer, covered, while sauteing reserved duck liver and heart. Arrange all on platter, pour sauce over and decorate with reserved fennel leaves.