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Recipe Detail Page
Seared Duck Breast on Endive
Holiday 2009
Chef de cuisine Geoff O’Connor of Toronto’s much acclaimed Nota Bene restaurant provided the inspiration for this duck breast, complete with skin and a bit of fat. A thin slice of duck breast resting on a Belgian endive leaf is a heavenly mixture of flavours and textures.
Makes 24 appetizers
1 boneless duck breast, about 8 oz (250 g)
2 to 3 medium heads Belgian endive
½ cup (125 mL) roasted and salted almonds, coarsely chopped
Several pinches of smoked hot paprika
10 to 12 large fresh basil leaves, very finely shredded
⅓ cup (75 mL) red currant jelly or jam
1. Preheat oven to 400°F (200°C).
2. Score duck skin with shallow cuts in a diamond pattern. Place a small to medium size skillet over medium heat. Immediately add breast, skin-side down.
3. Cook 15 to 18 minutes or until fat renders and skin becomes deeply brown and crispy. To avoid spattering, pour off fat into a small dish as it accumulates. (Strain this fat into storage jar; cover and refrigerate or freeze. Use forsautéeing, especially potatoes.) Then place skillet in oven.
4. Bake duck for 8 to 10 minutes, or until medium-rare with an internal temperature of about 135° to 140°F (57° to 60°C). Duck can be made ahead, covered and refrigerated for up to 2 days.
5. Meanwhile, separate endive leaves; lay singly on work surface. Stir almonds with hot paprika to taste.
6. Crosswise, very thinly slice duck. Lay slices on endive leaves. Add a generous pinch of basil and a dab of redcurrant jelly. Scatter with almonds; serve right away.
Makes 24 appetizers
