Equipment
Ingredients
Duck and Glaze
- 1 duck breast, skin scored
- 1 thyme, fresh sprig
- 43 g honey, runny
Braised Vegetables
- 50 g unsalted butter
- 6 salsify, peeled and cut into batons
- 2 endive, 1 halved lengthwise, 1 leaves separated
- 60 ml orange juice
- 250 ml chicken stock
Dressing
- 45 ml olive oil
- 30 ml lemon juice
- 1 g salt
- ½ g black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1026 kcal
- Protein
- 53 g
- Carbohydrates
- 63 g
- Fat
- 64 g
- Fiber
- 10 g
- Sugar
- 27 g
- Sodium
- 587 mg
- Saturated Fat
- 21 g
- Monounsaturated Fat
- 33 g
- Polyunsaturated Fat
- 6 g
- Cholesterol
- 296 mg
- Potassium
- 1261 mg
- Calcium
- 200 mg
- Iron
- 8.6 mg
- Magnesium
- 68 mg
- Phosphorus
- 201 mg
- Zinc
- 2.0 mg
- Vitamin A
- 339 mcg
- Vitamin C
- 49 mg
- Vitamin E
- 4.6 mg
- Vitamin K
- 362 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.33 mg
- Riboflavin
- 0.57 mg
- Niacin
- 17.2 mg
- Folate
- 271 mcg
- Water
- 527 g
Sources: USDA FoodData Central
Method
Preheat the oven to 200°C (392°F) or 180°C (356°F) for fan-assisted ovens.
Place the duck breast skin-side down in a cold, dry frying pan. Set the heat to medium and render the fat for 5 minutes with the thyme sprig.
Flip the duck breast over and move the pan into the preheated oven.
Cook the duck in the oven for 12 minutes until it reaches an internal temperature of 57°C (135°F) for medium-rare.
Remove the duck from the oven, brush the skin with honey, and let it rest for 5 minutes.
Melt the butter in a sauté pan over medium heat. Add the salsify batons and the halved endives, frying until they turn golden brown.
Pour the orange juice and chicken stock into the sauté pan. Simmer for 10 minutes or until the vegetables are tender.
In a large bowl, whisk the olive oil and lemon juice with salt and pepper to create the dressing.
Add the separated endive leaves to the bowl and toss to coat with the dressing.
Slice the rested duck breast into thick pieces.
Place the braised salsify and halved endives into bowls. Top with the duck slices and the dressed endive salad.
Chef's Notes
- For the crispiest duck skin, ensure it's completely dry before scoring and rendering. Start in a cold pan to slowly render the fat, which prevents the skin from shrinking and becoming tough.
- Don't overcrowd the pan when sautéing the salsify and endives. Allow them space to brown properly for optimal flavor and texture.
- Resting the duck breast is crucial. This allows the juices to redistribute throughout the meat, ensuring a tender and moist result. Tent it loosely with foil to keep it warm.
- Taste and adjust the seasoning of the lemon dressing before tossing with the endive leaves. The balance of acidity, salt, and pepper is key to brightening the dish.
- For a more complex glaze, consider adding a splash of balsamic vinegar or a pinch of chili flakes to the honey.
Storage
Refrigerator: 1 day — The dressed endive leaves will wilt quickly; store components separately if possible.
Reheating: Warm duck gently in a pan to 74°C/165°F; braised vegetables can be reheated in a microwave or saucepan.
Troubleshooting
Duck skin is rubbery rather than crispy.
Cause: The pan was too hot initially or the fat did not render sufficiently.
Fix: Place the duck skin-side down in a hot pan for 1-2 minutes after resting to crisp it up.
Prevention: Start the duck in a completely cold pan and use medium heat to slowly melt the fat.
Cultural Context
This dish showcases classic French techniques with ingredients often found in French cuisine. Duck breast, particularly pan-seared, is a staple in French bistros and haute cuisine, prized for its rich flavor and crispy skin. Salsify and endives are traditional root and leafy vegetables, respectively, highlighting the earthy and slightly bitter notes characteristic of French regional cooking.
