Roasted Duck Breast with Pan-Fried Belgian Endive, Caramelized Pear, and Ginger
Tradition By Pascal - Newport Beach, CA
Chef Pascal Olhats enhanced this dish with seared foie gras and a port wine reduction at the James Beard House dinner honoring the French Republic and its fabulous food on July 14, 2008. This version is no less sophisticated than the original and is complemented nicely by a bottle of Pinot Noir.
- Four 8- to 10-ounce duck breasts, cleaned and skin on
- Salt and freshly ground black pepper to taste
- 2 Belgian endives, cores removed, chopped into 1/2-inch strips
- 1 Bartlett or Red Anjou pear, diced
- One 1-inch piece fresh ginger, peeled and grated fine
- 1/2 cup balsamic vinegar
Preheat the oven to 350ºF.
Heat a medium-sized pan over high heat. Season the duck breasts on both sides with salt and black pepper and sear, skin side down, in the hot pan. Using a spoon, baste the breasts with the melted fat. Cook the breasts for about 8 minutes, or until the skin is golden brown and crispy. Transfer the breasts to baking pan, skin sides up, add the pear to the hot duck fat, and cook until brown, about 4 minutes. Add the endive, ginger and a pinch of salt and sauté until soft, about 3 minutes more. Transfer the mixture to a bowl.
Put the duck into the oven to finish cooking, 5 to 6 minutes for medium rare.
In a small saucepan, bring the balsamic vinegar to a boil and cook until it is reduced to a thick syrup, about 6 minutes.
Evenly distribute the endive and pear mixture onto the middle of each serving plate. Slice each duck breast into approximately 10 even slices and lay across the endive. Drizzle the balsamic vinegar around the plate or on top of the duck.