Honey roast duck with girolle fricasse
By Gergory Marchand From Saturday Kitchen Ingredients 2kg/4lb 8oz duck, legs removed, breast on the crown 2 tbsp honey 1 tsp fennel seeds, crushed 1 tsp black peppercorns, crushed 30g/1oz unsalted butter 250g/9oz fresh girolles 1 tbsp cider vinegar 50ml/2fl oz olive oil …