I finally got around to trying fennel (I think, I already bought some bulbs last year but they whithered away in the fridge). The fine aniseed note and the feathery tips give it the taste and look of a spring cabbage. Might go well with duck.
Adapted from The Art of Simple Food by Alice Waters
2-3 bulbs of fennel olive oil salt, pepper lemon juice
Trim the fennel bulbs and cut into thin slices, reserving the leafy tips for garnish. Heat the oil in a skillet and let the fennel take some colour for a couple of minutes before you start stirring. Cook until tender and add salt, pepper and a splash of lemon juice.