RESERVATIONS Find a Restaurant in Your City
  • Atlanta
  • Baltimore
  • Boston
  • Chicago
  • Dallas
  • Denver
  • Houston
  • Las Vegas
  • Los Angeles
  • Miami
  • Minneapolis
  • New Orleans
  • New York City
  • Philadelphia
  • Phoenix
  • Portland
  • San Diego
  • San Francisco Bay Area
  • Seattle
  • Washington, D.C.
Feb. 26th, 2012

Pan-Roasted Duck Breast with Caramelized Endive

13 SHARES
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.

Ingredients:
  • 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
You might like : Top Chef Recipes
related articles
around the web
Advertisement