Spice-Crusted Duck Breast With Caramelized Endive
- 4 boneless duck breasts
- 1 tsp coriander seed
- 1/2 tsp dried thyme
- 2 piece star anise
- 8 black peppercorns
- 1 T canola oil
- 4 large white endive cut in 1/2 length-wise
- 1/4 cup orange juice
- 1 T lemon juice
- 1/2 cup dry white white
- 1/2 medium onion, minced
- 2 T sweet butter
- Salt and fresh ground black pepper
- Trim the duck breast of excess fat. Using a sharp knife, score the skin being careful to cut through - but not into - the flesh.
- Season with salt, pepper, and a good amount of the dried spices
- Heat sauté pan with 1 T canola oil, place duck breast skin-side down, and begin to sauté/render the fat for about three minutes
- With a spoon, baste the meat-side of the breast for another two minutes
- Take 2 T of the duck fat, place into another sauté pan over medium heat
- Place the duck breast in the oven at 400 degrees.
- In the new pan, place the cut-side of the endives face down. Season with salt and pepper, cook for three minutes until nicely caramelized.
- Turn endive to the other side, deglaze the pan with the orange juice, lemon juice, and white wine
- Remove the endive to a serving plate. Add the onion and 2 T butter to the same pan, reduce down to a sauce (about 3 minutes).
- Pull duck breast from the oven, arrange atop the endive.
- Add fresh chopped parsley to the sauce, bring to a simmer, and pour over the duck and endive
Serve with some steamed jasmine rice and a glass of pinot or red burgundy. Enjoy!
(Note: If you would like to slice the duck before serving, be sure to let it rest at least 5 minutes)