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1
In a small skillet, toast the peppercorns and fennel seeds over moderate heat until fragrant, about 2 minutes.
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2
Transfer the spices to a large bowl and add the water, fennel bulb and fronds, balsamic vinegar, honey and salt.
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3
Whisk to dissolve the salt.
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4
Add the duck breasts to the bowl; cover and refrigerate overnight.
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5
Preheat the oven to 325.
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6
In a small saucepan, melt the butter.
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7
Add the onion and cook over moderately high heat, stirring, until browned.
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8
Add the honey and cook over moderate heat until the onion starts to caramelize, 2 minutes.
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9
Add the wine and simmer until reduced by half, 4 minutes.
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10
Add the stock, peppercorns, thyme and tomato and cook over moderately high heat until the sauce has thickened enough to coat the back of a spoon, about 10 minutes.
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11
Strain the sauce into a bowl and season with salt and pepper.
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12
Remove the duck from the marinade and pat dry; season with salt and pepper.
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13
In a large, ovenproof skillet, arrange the duck skin side down and cook over moderate heat until browned, about 12 minutes.
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14
Turn the duck breasts skin side up and transfer the skillet to the oven; cook until medium-rare, about 7 minutes.
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15
Transfer the duck to a cutting board and let rest for 5 minutes.
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16
Slice the breasts crosswise 1/4 inch thick.
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17
Spoon the Celery Root and Potato Puree onto plates, top with the duck and the Pinot Noir Sauce.
