Braised Fennel and Onion with Tarragon

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Introduction

Fennel, also often labeled as sweet anise, is available in many supermarkets and specialty produce stores. The bulb, when sliced, separates much like an onion. The fernlike top is sometimes chopped and used as a seasoning. Fennel has a very mild licorice flavor, and in this case provides a nice foil for the richness of the duck and the Gorgonzola sauce.

Ingredients

Steps

1. In a 12-inch sauté pan or skillet over medium-high heat, heat the oil and add the onion and fennel. Toss to blend, then add the stock or broth, tarragon, and pepper. Cover and cook over medium to medium-low heat until the fennel is crisp-tender, 10 to 15 minutes. Remove the lid, raise heat to medium-high, and boil away all but a few tablespoons of the juices. Add salt. Set 2 cups aside to cool.
2. Serve the rest immediately. Wrap, and refrigerate the reserved fennel for up to 5 days.

Notes

• Serves 4, with 2 cups reserved for Pasta with Fennel, Endive, and Walnuts

This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.