Seared Duck Breasts with Endive Choucroute

Name: Seared Duck Breasts with Endive Choucroute
Ingredients: 3 slices thick bacon, cut into 1/2-inch-wide pieces; 2 tablespoons vegetable oil or duck fat; 1 small yellow onion, halved and thinly sliced; 3 large heads Belgian endive, sliced crosswise about 1/4 inch wide (discard the cores); 1 tart green apple, such as Granny Smith or Pippin, peeled, cored, and cut into 1/2-inch dice; 1/2 cup Cakebread Cellars Chardonnay; 2 tablespoons cider vinegar; 3 juniper berries, lightly smashed; 1 teaspoon honey; Kosher salt; 4 boneless duck breasts, 6 to 8 ounces each; Freshly ground black pepper; 1 tablespoon vegetable oil or duck fat

13 ingredients

22 steps

Ingredients

3 slices thick bacon, cut into 1/2-inch-wide pieces
2 tablespoons vegetable oil or duck fat
1 small yellow onion, halved and thinly sliced
3 large heads Belgian endive, sliced crosswise about 1/4 inch wide (discard the cores)
1 tart green apple, such as Granny Smith or Pippin, peeled, cored, and cut into 1/2-inch dice
1/2 cup Cakebread Cellars Chardonnay
2 tablespoons cider vinegar
3 juniper berries, lightly smashed
1 teaspoon honey
Kosher salt
4 boneless duck breasts, 6 to 8 ounces each
Freshly ground black pepper
1 tablespoon vegetable oil or duck fat

Directions

1

For the choucroute: Bring a medium pot of water to a boil over high heat.
2

Add the bacon and blanch for about 15 seconds to remove some of the smoky taste.
3

Drain.
4

Heat a 3-quart saucepan over high heat.
5

Add the vegetable oil.
6

When the oil is hot, add the onion and endive and saute until they wilt slightly, about 10 minutes.
7

Add the blanched bacon, apple, wine, vinegar, juniper berries, honey, and 1 teaspoon salt.
8

Cover, reduce the heat, and simmer for 15 minutes.
9

Do not let the mixture cook dry; it should be moist.
10

Taste and adjust the seasoning.
11

Keep warm.
12

For the duck breasts: With a sharp chefs knife held horizontally, shave about half of the skin and surface fat from the duck breasts and discard, leaving some skin and a thin layer of fat to lubricate the meat as it cooks.
13

Season the breasts on both sides with salt and pepper.
14

Heat a large skillet over high heat.
15

Add the vegetable oil.
16

When the oil is hot, add the duck breasts, skin side down.
17

Sear until crisp and browned, about 2 1/2 minutes, then turn with tongs and cook on the flesh side, basting a few times with drippings, until medium-rare, about 3 1/2 minutes longer.
18

Let rest for 5 minutes before carving.
19

Slice the duck breasts on the diagonal about 1/4 inch thick.
20

Divide the choucroute among 4 dinner plates and arrange a sliced duck breast on each plate.
21

Serve immediately.
22

Enjoy with Cakebread Cellars Anderson Valley Pinot Noir or another young Pinot Noir with concentrated flavor.