Executive chef Mauro Pando seasons airline duck breasts and legs with salt, orange zest, fennel seed and pepper and lets them rest overnight.
He sears them to render the fat.
He crisps bacon from kurobuta pork, adds onion, tomato paste, flour and some more oil to make a roux. He adds a red-wine reduction and duck stock to that along with chopped rosemary and porcini mushrooms.
He divides the mixture in two and braises the breasts and legs separately in a 225-degree-Fahrenhei