For the Fish

Score the fish a couple of times in the thickened region. Heat a tablespoon of duck fat in a non-stick frying pan. Season both side of the fish. Saute the fillet skin side down, pressing the fillet down with a spatula in the beginning of the sear to prevent the fish from curling up. Leave the fish to sear skin side down basting the flesh side ocassionally with the duck fat. After about two minutes the flesh side will begin to turn opaque. Flip the fish and turn off the heat to let it cook through. A knife should easily slide through the fish.

For the Vegetables

Cut the fennel and potatoes into dices. Julienne the zuchini. Cut the onion in half's or quarter's and brown separately in duck fat.

Brown the fennel and potatoes in duck fat with the duck cracklings. Add the zuchini for the last minute.

Warm the duck stock.

Make some onion rings and fried zuchini strips as garnish.

Assembly:

Put the diced fennel, potatoes and duck crackling in the center of a dish. Add the zuchini and diced chives. Pour some of the reduced duck stock over the vegetables. Place the fish over the vegetables and garnish with the fried onion rings and fried zuchini

Wine Notes:

This dish will take several types of wine: a tannic rose, chardonnay, or a light red from chinon.