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Pan Roasted Duck with Pan Seared Endive

Course Main Dish
Servings 2 people

Ingredients

Champagne Orange Sauce

  • 3/4 cup Orange Juice fresh squeezed (2-3 oranges)
  • 1/4 cup Agave
  • 3/4 cup Chicken Stock
  • 1 teaspoon Champagne Vinegar
  • 1 teaspoon Cointreau
  • 2 teaspoons Butter cold, cubed

Braised Endive

  • 3 Endive halves
  • Canola oil
  • Salt & Pepper to taste
  • 3/4 cup Orange Juice fresh squeezed
  • 3/4 cup Water

Pan Seared Duck Breast with Endive & Oranges

  • 2 Duck Breasts 7-8 ounces each
  • Canola oil lightly coat pan
  • 1 Orange cut into 4 slices

Instructions

Champagne Orange Sauce

  • In a medium size sauce pan over medium heat, boil the orange juice and agave (a medium size pan gives you more surface for the sauce to thicken). Swirl the pan over the heat rather than stirring with a spoon. Continue to boil for about 8-9 minutes or until the sauce is reduced in half. Continue swirling throughout this reduction period. Do not let the sauce caramelize or brown. The boiling bubbles will get larger as the sauce reduces.
  • Reduce the heat and add the chicken stock. You want to maintain a light boil. Continue swirling the pan periodically. It should take about 15 minutes for the sauce to reduce in half again. The sauce should coat the bottom of a spoon.
  • Add the champagne vinegar and Cointreau, swirling to incorporate. Take the pan off the burner and add the 2 teaspoons of butter, swirling the pan until the butter has melted. Season with salt. Set to the side and keep warm while you cook the duck breasts. Or, prepare a few days ahead. Refrigerate and reheat before serving.

Braised Endive

  • In a large saute pan, heat a thin layer of canola oil over medium heat. Season the cut side of the endive with salt and pepper. Lay the endive into the heated oil, cut side down. Season the other side of the endive with salt and pepper. Cook for about 5 minutes, or until the endive is lightly seared.
  • Flip the endives over and reduce the heat to a simmer. Very carefully add in the orange juice and water. The hot oil in the pan will spurt from the liquid being added. Simmer for 30-40 minutes or until the endive is tender. Set to the side. This can be made several days in advance.

Pan Seared Duck Breast with Endive & Oranges

  • Rinse duck breasts in cold water and pat dry. Remove tendon from meat side of breast. Refrigerate over night or for up to 3 days, uncovered.
  • Put 20 pokes into each duck breast skin with a toothpick (the small holes will allow the fat to dissipate into the pan). Season both sides with salt and pepper. Heat canola in a 12-inch sauté pan over medium low heat. Carefully place each breast into heated pan, skin side down. Start by placing the breast into the pan closest to you, then gently lower breast into the pan. Any splattering will then be on the other side of the pan. Cook skin side down for about 15 minutes. Periodically spoon duck fat over top of meat, helping to cook the meat side. If duck fat accumulates in the pan, very carefully pour off into a heat proof bowl, leaving at least an eighth of an inch of oil. Shake the pan, occasionally, to create even browning.
  • Once the breast has reached 125 degrees, flip over and cook on the other side for 2 minutes. Remove from pan and set to the side to rest for 5-10 minutes.
  • Increase the heat to medium. Sauté the orange slices for 1-2 minutes per side. Set to the side. Sauté the endive, cut side down, for 1-2 minutes or until they are golden brown and warmed.
  • On a cutting board, slice the duck breasts against the grain. Place on a platter or dinner plate. Serve with the seared orange slices and endive. Drizzle the plate with the Champagne Orange Sauce.

Notes

You can substitute another teaspoon of Champagne vinegar for the Cointreau.