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Feb. 26th, 2012

Pan-Roasted Duck Breast with Caramelized Endive

This rich, visually appealing dish is just one example of the sophisticated plates that can be found in Chef Karen and Quinn Hatfield’s award-winning repertoire. Their restaurant, Hatfield’s, can be found at its newest location located on Melrose Avenue in Los Angeles.

  • 4 6oz. Pekin Duck Breasts, skin on
  • 8 Heads Belgian Endive
  • ? C. Pitted, Dry Bing Cherries
  • 1 Large Head Celery Root
  • 4 Tbs. Butter
  • 2 Tbs. Butter
  • ? C. Shelled Pistachios
  • 1 C. Basil Leaves
  • 1 C. Parsley Leaves
  • ? C. Vegetable Oil
Procedure for the Caramelized Endive:
  • Cut each endive lengthwise in half through the core. Place the cut side up and with a paring knife, cut a triangular wedge to remove most of the hard core from each endive half
  • Repeat with all endive. Place half an endive cut side down and slice about ? inch thick into chiffonade the width of the endive
  • Heat 3 tablespoons butter in a very large sauté pan over medium heat. When the butter is hot and foaming, add the endive and a little salt
  • Cook, stirring every few minutes, until the endive shrinks considerably and begins to caramelize gently
  • Cut the cherries into quarters, checking to make sure there are no pit fragments
  • Add the cherries and continue to cook the endive until it is tender and evenly caramelized and the cherries have softened and plumped a little
  • Add a little salt to taste if needed and add the last tablespoon of butter
  • Mix thoroughly to give the endive a creamy consistency, adding a spoonful of water if the butter starts to break. Serve immediately
Procedure for the Celery Root Puree:
  • Peel the celery root very well and rinse. Cut into roughly ? inch pieces. In a large saucepot with a lid, melt the 2 tablespoons butter over low heat
  • Add the celery root and 1 teaspoon of salt and sweat very slowly, cooking with a lid, until it is very tender and beginning to break down
  • It is very important not to pick up any color during the cooking; adding a small spoonful of water to help temper the heat is ok, but do not add too much water or the puree will taste diluted
  • When the celery root is completely tender, transfer to a blender and puree until completely smooth; add just enough water to allow the blender to “catch” while keeping the puree as thick as possible
  • This puree can be served immediately or cooled and held in the fridge for a day and reheated gently in a sauce pot before serving
Procedure for the Pistachio Pistou:
  • Toast the pistachios in a 350˚F oven for 8 minutes until aromatic. Allow to cool.
  • Place the pistachios, parsley, basil and oil in a blender and puree for 1 minute. Do not allow the mixture to get hot in the blender
  • Serve immediately; once blended the mixture will lose its color after a half hour
Procedure for the Duck Breast:
  • Preheat the oven to 350˚F. Use a large sauté pan big enough to fit all four breasts without touching, or two pans if needed
  • Season the breasts on both sides with salt and pepper. Put a little oil in the cold pan and place the breasts skin side down and put over medium heat
  • You will be cooking the breasts on the stove top to render out a lot of the fat and create a crispy skin; rotate the breasts to ensure even cooking but do not flip over
  • When most of the fat has rendered and the skin is an even golden brown, put the pan in the oven and allow the breast to gently cook to medium
  • Overall cooking time should be about 10 minutes on the stove and 5-8 minutes in the oven, depending on size and amount of fat on each breast
  • When cooked, let the breasts sit on a cutting board, skin side up, for about 5 minutes before slicing
To Finish:
  • For each of four dinner plates: place a large spoonful of the celery root puree in the center of the plate
  • With the back of the spoon gently spread the puree into a round even base
  • Place a quarter of the endive mixture on the center of the puree
  • Slice the duck breasts into ? inch slices and lay one breast over the endive
  • Drizzle the pistou over the breast and around the plate. Serve immediately
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