Duck salad with caramelised fennel and bitter leaves

Maggie made this with pheasant. I substituted that with duck.

Ingredients

1	Olive oil
1	Duck (Main)
3 sprigs	Fresh thyme
1	Orange, juiced and zested
1	Butter
2 Tbsp	Juniper berries
1 splash	Verjuice, and 1 tablespoon
2	Fennel bulbs
1 Tbsp	Sugar
1 pinch	Salt
1	Capers
1 to taste	Ground black pepper

Directions

1. Marinate a medium-sized duck in olive oil, thyme sprigs, the juice and zest of one orange and 2 tablespoons of juniper berries.
2. After a few hours sear off the duck in butter in a heavy based pan.
3. Cut the legs off the frame and roast these with the duck body in a medium oven, adding any remaining marinade. Unlike a pheasant, the duck will give a lot of fat. Drain this off during the cooking to achieve a crisp skin. Cook till the duck is still "pink", at least 20 minutes.
4. Remove the meat from the pan, drain on paper towels and rest.
5. Remove the duck breasts and slice. Slice the meat off the legs, splash with verjuice and keep warm.
6. Slice fennel bulbs into crescents. Melt some butter in a heavy-based pan. When butter is nut brown turn the heat down and add some olive oil. Sprinkle in a tablespoon of sugar, then add the sliced fennel. Season with salt and cook until lightly caramelised.
7. Drain the oil and butter off the pan, add some capers, black pepper and a tablespoon of verjuice and reduce the liquids. Keep warm.
8. Make a salad base of bitter leaves, radicchio, sorrel, whitlof and rocket. I also like to add some cos for a fresh crunch contrast.
9. Arrange the duck and caramelised fennel across this. Dress with a good olive oil and serve. Maggie made a hot dressing to pour over this with some reduced pheasant (duck) stock. I think there is enough going on with the duck and fennel juices to not need to do this.