Pan-Seared Wild Duck Breast with Sautéed Fennel and King Oyster Mushrooms

Score the skin of the duck breast in a cross-hatch pattern, being careful not to cut into the meat. Season generously with salt and black pepper.

Place the duck skin-side down in a cold pan. Turn the heat to medium-low and render the fat slowly until the skin is deeply golden and crackles when tapped, about 8-10 minutes. Flip and sear the other side for 2-3 minutes for medium-rare. Rest for 5 minutes before slicing.

While the duck rests, slice the fennel bulb and king oyster mushrooms. In the same pan, sauté them in a teaspoon of rendered duck fat over medium heat until tender and caramelized, about 6 minutes.

Meanwhile, cook the udon noodles according to package instructions until tender. Drain well.

Toss the cooked noodles with the sautéed vegetables, adding a splash of lemon juice and a pinch of red pepper flakes for brightness.

Plate the noodles and vegetables, top with the sliced duck breast, and garnish with fresh herbs. Serve immediately.