Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Cut off the stalks from the fennel bulbs. Reserve some of the fronds for garnish.

Slice the fennel in half lengthwise, then again into quarters. Make angled cuts to remove the core. Cut the quarters in half once more. 

Use a An extra fine grater typically used on citrus, ginger, garlic or hard cheeses. Watch those fingertips!rasp to remove the Citrus juice is good and all but the zest (small pieces of citrus peel) has even more flavour! The oils in the peel of the fruit help to give off that citrusy taste and smell.zest from the orange, then cut in half and juice. 

Remove the tarragon leaves from the stem and roughly chop. 

Add the olive oil to a medium pot and heat over high heat. Add the fennel wedges and brown both sides, approximately 2 to 3 minutes per side. 

If using an open flame, remove the pot from the flame and add the pernod before returning. The alcohol content may flambe, so ensure safety when doing so. 

Reduce the pernod by half in volume, then add the chicken stock, honey and orange Citrus juice is good and all but the zest (small pieces of citrus peel) has even more flavour! The oils in the peel of the fruit help to give off that citrusy taste and smell.zest and juice. Bring this mixture to a boil, then turn down to a very low simmer and cover the pot with a lid. Allow to cook for 10 minutes until the fennel has softened. Season with salt and pepper, add the tarragon leaves and serve.