Yield: 4

2 each Peking duck breast
3/4 c. Kosher salt
1/4 c. sugar, granulated
1 each thyme sprig
1 each rosemary sprig
1 t. cracked peppercorns
3 each fingerling potatoes
Fleur de Sel as needed
White pepper, ground, as needed
Olive oil, as needed
1 c. duck stock
3 each cipollini onions
3 each baby fennel bulb, sliced, 1/4-inch thick
2 each gelatin leaves
Thyme leaves, picked, as needed
Saba or chive oil for garnish
Method (1) Combine all ingredients and cover duck breast for 24 hours. (2) Remove from cure after 24 hours, rinse and dry in refrigerator. (3) Slice fingerlings on bias 1/4-inch thick. Sear in a preheated non-stick pan with olive oil, thyme, salt and pepper until golden brown. Add duck stock and cook until soft. (4) Peel onions and follow same procedure as fingerlings. (5) Slice fennel bulb lengthwise, toss with olive oil, salt and pepper and slowly grill until tender. (6) Bloom gelatin leaves in 1 c. hot water until it dissolves. Cool, slightly. (7) Layer a terrine mold with plastic. Begin layering fingerlings and alternate with fennel bulb and onions. Continue layering until mold is filled. Weight terrine mold overnight. Garnish with oils at service.

Recipe credit: Executive sous chef, Jason Prendergast, Four Seasons Hotel Chicago