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1
Preheat the oven to 325.
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2
Heat a large, deep ovenproof skillet.
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3
Add the duck legs, skin side down, and cook over moderate heat, turning once, until the skin is browned and crisp, about 15 minutes.
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4
Transfer the duck legs to a plate and pour all but 1 tablespoon of the fat into a heatproof bowl.
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5
Heat the skillet.
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6
Add the coarsely chopped fennel and onion and the carrot and cook over moderate heat until softened, 5 minutes.
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7
Stir in the thyme, rosemary and white wine and cook until nearly evaporated, 2 to 3 minutes.
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8
Return the duck legs to the skillet, skin side up.
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9
Add the orange juice, half of the orange zest and the chicken stock and bring to a boil.
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10
Cover the skillet tightly, transfer to the oven and bake for about 1 1/2 hours, or until the duck is very tender and the liquid has reduced by half.
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11
Transfer the duck legs to a work surface and let cool slightly.
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12
Raise the oven temperature to 400.
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13
Strain the sauce through a fine sieve into a small saucepan, pressing down on the solids.
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14
Skim the fat from the sauce.
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15
Discard the duck skin and coarsely shred the meat.
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16
Season with salt and pepper.
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17
Heat the olive oil in the skillet.
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18
Add the sliced onion, cover and cook over moderately low heat until softened, 5 minutes.
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19
Add the sliced fennel, water and the remaining grated orange zest and season with salt and pepper.
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20
Cover and cook, stirring, until softened but not browned, about 15 minutes.
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21
Add the Pernod and cook uncovered until all of the liquid evaporates.
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22
Stir in the fennel fronds.
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23
Lightly brush a baking sheet with some of the reserved duck fat.
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24
Arrange 8 Chickpea Crepes on a work surface.
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25
Spoon the braised duck leg meat onto the crEpes and fold each one into quarters.
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26
Transfer the duck-filled crepes to the baking sheet, brush lightly with duck fat and cover with foil.
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27
In a spice grinder, work the fennel, coriander and cumin seeds just until coarsely ground.
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28
Transfer to a small bowl and add the honey and cayenne.
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29
Set a large ovenproof skillet over moderate heat.
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30
Season the duck breasts with salt and pepper and add them to the skillet, skin side down.
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31
Cook, spooning off the rendered fat as it accumulates, until the skin is deeply golden and crisp, about 10 minutes.
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32
Turn the duck breasts and brush generously with the honey.
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33
Roast in the upper third of the oven for 4 minutes, or until medium rare and the skin is lacquered.
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34
Transfer to a cutting board and let rest for 5 minutes, then thinly slice the breasts.
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35
Stir 1 tablespoon of the caramelized pan juices into the reserved sauce and reheat.
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36
Heat the duck crepes in the oven and rewarm the fennel compote.
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37
Set 2 duck crepes on each of 4 large plates and top with a sliced duck breast.
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38
Spoon the fennel compote alongside.
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39
Drizzle the sauce over the duck breasts and serve right away.
