Roasted Duck Breast With Hot & Sour Endives

Duck breast with crisp skin, succulent meat, and a served endives braised in a velvety citrus
sauce that tastes like concentrated sunshine—is a thing too delicious to succumb to the vagaries
of mother natures decision hold back spring. The bitterness of the endive is offset by the sweet
ness of the orange and juice contrasted by a little heat from chilli.


– 12 small heads of Belgian endive
– 1 tablespoon sugar
– 1/8 teaspoon salt
– 3/4 cup fresh orange juice
– 3/4 cup duck stock or chicken
– 1/2 cup red wine vinegar
– 1/4 cup sugar
– 1 tablespoon whole fennel seeds
– 1 piece red chilli cut in 1 cm pieces
– 1 1/4 cups fresh orange juice
– 1 cup duck stock or chicken
– 1/2 teaspoon grated orange peel
– 4 duck breasts (each about 7 ounces),
– excess skin trimmed and scored
– 1 tablespoon unsalted butter
– 1 tablespoon olive oil
– 2 tablespoons honey
– 4 tablespoons whole fennel seeds, coarsely crushed



For endive:
Arrange endive in single layer in heavy large skillet face down; sprinkle with sugar and salt. Add juice and
stock; bring to boil. Reduce heat to medium-low. Cover; simmer 5 minutes. Turn endive over. Cover; sim
mer until tender, about 10 minutes longer. Using tongs, transfer endive to plate, draining juices back into
skillet. Boil juices in skillet until reduced almost to glaze, whisking occasionally, about 9 minutes. Season
juices with salt and pepper. Heat up a large dry skillet to almost smoking then very carefully char the en
dives on the cut side then remove from skillet and return endive back to the reduced sauce pan
For sauce:
Stir vinegar, sugar, and fennel seeds in heavy small saucepan over low heat until sugar dissolves. In
crease heat and boil until syrup is dark at edge of pan about 5 minutes. Carefully add juice
and stock then boil until sauce is reduced to 1 cup, about 12 minutes. Strain sauce into another small
saucepan. Add peel and chilli. Simmer until sauce is reduced to 1/2 cup, about 3 minutes.
For duck:
Preheat oven to 425°F. Sprinkle duck with salt and pepper. Heat oil in heavy large ovenproof
skillet over high heat. Add duck, skin side down before your frying pan is hot; once pan is hot and sizzling
reduce to medium heat and cook until skin is very crisp, about 5 minutes. Using tongs, transfer duck, skin side down, to work surface. Brush meat side of each duck breast with 1/2 tablespoon honey. Press 1/2 tablespoon Fennel seeds into honey on each breast. Discard fat from skillet. Return duck, skin side up, to skillet. Press 1/2 tablespoon Fennel onto skin of each breast. Place duck in oven and roast until cooked to desired doneness, about 7 minutes for medium-rare (110°F to 120°F). Rewarm endive in covered skil let. Transfer duck to work surface. Brush most seeds off duck. Cut each breast crosswise into thin slices.. Spoon sauce over. Set endive on each plate. Enjoy!..