Spice-Crusted Duck Breast With Caramelized Endive

Recipe

My favorite and the best quality ducks are from Liberty Duck in Sonoma. When sourcing poultry like duck, go to a quality butcher or your local Whole Foods to get your hands on the best.

Ingredients:

4 boneless duck breasts

1 tsp coriander seed

½ tsp dried thyme

2-star anise

8 black peppercorns

1 tbsp canola oil

4 large white endive, halved lengthwise

¼ cup orange juice

1 tbsp lemon juice

½ cup dry white wine

½ medium onion, minced

2 tbsp sweet butter

Salt and freshly ground black pepper

Fresh chopped parsley, for garnish

How to make:

1. Score the duck breast skin and season with salt, pepper, coriander seed, thyme, and star anise.

2. Heat 1 tbsp canola oil in a sauté pan over medium heat. Sauté the duck breasts, skin-side down, for 3 minutes to render the fat. Baste the meat side for another 2 minutes.

3. Transfer the duck breasts to a preheated oven at 400°F.

4. In another sauté pan, use 2 tbsp of the rendered duck fat to caramelize the cut side of the endive halves. Season with salt and pepper and cook for 3 minutes.

5. Flip the endive and deglaze the pan with orange juice, lemon juice, and white wine. Remove the caramelized endive to a serving plate.

6. In the same pan, add minced onion and 2 tbsp butter. Reduce to a sauce consistency (about 3 minutes).

7. Remove the duck breasts from the oven and arrange them on top of the caramelized endive.

8. Add fresh chopped parsley to the sauce, bring to a simmer, and pour over the duck and endive.

9. Serve with steamed jasmine rice and a glass of pinot or red burgundy. Enjoy!

(Note: Allow the duck to rest for at least 5 minutes before slicing, if desired.)