Duck Breast with Honey Pepper, Caramelized Belgian Endive, and Orange-Olive Sauce
Format: main course
Servings: 10 
Ingredients
Duck
- 5 large duck breasts
- salt
- freshly ground black pepper
Accompaniments
- 10 Honey Peppers with Creamy Cheese Filling
- 5 small Belgian endives
- 20 small shallots
- 30 g butter
- 1 tbsp sugar
- 50 ml white wine
Sauce
- 600 ml duck or chicken jus
- 150 g Table Foods black olives
- juice and zest of 2 oranges
- 1 star anise
- 20 g cold butter
Preparation
- Peel the shallots. Place them in a small saucepan with butter, wine, a pinch of salt, and a little sugar. Cover and simmer until tender.
- Cut the Belgian endives lengthwise in half. Sauté in butter, add a little sugar, and lightly caramelize.
- Combine the jus with orange juice, orange zest, and star anise. Reduce to the desired consistency. Add the finely chopped olives. Remove the star anise and emulsify the sauce with cold butter.
- Score the duck skin in a crosshatch pattern without cutting into the meat. Place the breasts skin-side down in a cold pan. Gradually increase the heat and render the fat for about 8–10 minutes. Turn and cook for another 2–3 minutes. Finish in the oven if necessary. Rest for at least 5 minutes before slicing.
- Warm the peppers in the oven for about 4–5 minutes at 170°C.
Presentation
Arrange the caramelized Belgian endive and shallots on the plate. Add the sliced duck breast and one warmed pepper. Finish with the orange-olive sauce.
