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

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Posted: February 1, 2010

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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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