Duck Breast With Braised Belgian Endive, Shaved Cauliflower and Green Peppercorns Recipe
"Duck breasts are remarkably delicious, easy to cook and almost as tender as beef tenderloin Once seasoned, the breasts go skin-side down in the pan and stay there for 20 or so minutes while the skin crisps, the fat renders out and the meat gently cooks to a perfect rosy medium Along the way, you pour off the accruing melted fat every few minutes into a heatproof jar, and when it has cooled, you can save the duck fat in the freezer..."
INGREDIENTS
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2 whole duck breasts, about 7-8 ounces each (4 halves)
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Kosher salt and freshly ground black pepper
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2 heads Belgian endive, trimmed
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1 tablespoon green peppercorns, in brine
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2 cups shaved cauliflower “pebbles”
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1 large shallot, finely minced
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1 cup chicken broth or stock
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1/4 - 1/2 cup dry sherry or dry vermouth
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Splash of sherry vinegar
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