Method:
1 Preheat the oven to 200°C fan forced.
2 Using a mortar and pestle, crush the fennel seeds, add lemon rind, salt and pepper and squeeze in lime juice, pound until well combined. Rub the duck breast in the fennel mixture to coat. Place on an oven tray and roast in the oven for 10 minutes for medium-rare or until cooked to your liking. Rest then thickly slice.
3 Place the potatoes in a microwave-safe bowl, cover with damp paper towel and microwave on High/100% for 3-31/2 minutes or until just tender. Drain well.
4 Place the porcini and brandy in a small bowl, pour over boiling water.  Stand for 5 minutes until mushrooms softened and rehydrated, drain,
5 Heat oil and butter in a frying pan over a medium heat, add the garlic, rosemary, sage leaves and potatoes, season with salt and pepper. Squash the potatoes with a potato masher and cook for 5 minutes on each side or until golden. Spoon onto a serving plate, top with the sliced duck and mushrooms. Serve.