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Charlie Palmer's Spice-Crusted Duck Breast, Braised Endive, Natural Duck Jus Recipes

Posted: February 1, 2010

(continued from page 1)

For the Duck Breast

6 Moulard duck breasts 1/4 cup coriander seed 1/4 cup fennel seed 2 tbs. cumin seed 2 tbs. whole white peppercorns 6 whole cloves

Natural Jus

1 medium yellow onion, rough chop 1/2 carrot, rough chop 1/2 celery stalk, rough chop 2 cloves garlic, smashed 1 sprig thyme 1 sprig rosemary 1 cup red wine 2 cups chicken stock

*salt and pepper to taste

Trim most of the fat from the duck breasts (note: Moulard ducks are particularly fatty, so you'll want to cut off about half of the fat). Score the remaining fat (but not through to the meat) in a crisscross pattern.

Grind the coriander, fennel, cumin, peppercorns, and cloves together in a mortar and pestle. Transfer to a plate and press the duck breasts fat-side down into the spices.

Place the duck breasts in a large, nonstick sauté pan. Slowly render them over medium heat, basting them occasionally with the rendered fat. Cook the breasts to 130°F (use an instant-read thermometer) for medium. Allow the duck to rest for five to seven minutes before slicing.

Drain duck fat from pan; keep any meat that has stuck to the pan. Add onions, carrots, celery, garlic and aromatics. Cook vegetables until caramelized. Deglaze pan with red wine. Add chicken stock and reduce by half. Strain jus into a clean saucepan and bring to a boil. Skim off surface fat and reduce until stock has a sauce-like consistency. Season jus with salt and pepper to taste.

Braised Endive

1 tbs. olive oil 1 medium shallot, minced 2 Belgian endive, halved lengthwise 1 tbs. rice wine vinegar 1/2 lemon, juiced 1/2 orange, juiced 1 tbs. butter

*salt and pepper to taste

Sauté minced shallot in olive oil until soft. Add endives, cut side down, and sauté until lightly browned. Deglaze pan with rice wine vinegar. Add lemon and orange juices. Allow endive to braise until tender, approximately 10 minutes. Mount with butter and season with salt and pepper.

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