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1
Arrange endive in single layer in heavy large skillet; sprinkle with sugar and salt.
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2
Add juice and stock; bring to boil.
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3
Reduce heat to medium-low.
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4
Cover; simmer 15 minutes.
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5
Turn endive over.
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6
Cover; simmer until tender, about 10 minutes longer.
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7
Using tongs, transfer endive to plate, draining juices back into skillet.
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8
Boil juices in skillet until reduced almost to glaze, whisking occasionally, about 9 minutes.
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9
Season juices with salt and pepper.
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10
Return endive to skillet.
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11
Stir vinegar, sugar, and coriander seeds in heavy small saucepan over low heat until sugar dissolves.
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12
Increase heat and boil (do not stir) until syrup is dark at edge of pan and bubbles break thickly on surface, swirling pan occasionally, about 5 minutes.
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13
Carefully add juice and stock and boil until sauce is reduced to 1 cup, stirring often, about 12 minutes.
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14
Strain sauce into another small saucepan.
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15
Add peel.
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16
Simmer until sauce is reduced to 1/2 cup, about 3 minutes.
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17
(Endive and sauce can be made 1 day ahead.
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18
Cover separately; chill.)
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19
Preheat oven to 425F.
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20
Sprinkle duck with salt and pepper.
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21
Melt butter with oil in heavy large ovenproof skillet over high heat.
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22
Add duck, skin side down; cook until skin is very crisp, about 5 minutes.
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23
Using tongs, transfer duck, skin side down, to work surface.
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24
Brush meat side of each duck breast with 1/2 tablespoon honey.
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25
Press 1/2 tablespoon coriander seeds into honey on each breast.
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26
Discard fat from skillet.
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27
Return duck, skin side up, to skillet.
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28
Press 1/2 tablespoon coriander seeds onto skin of each breast.
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29
Place duck in oven and roast until cooked to desired doneness, about 7 minutes for medium-rare (150F to 160F).
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30
Rewarm endive in covered skillet.
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31
Transfer duck to work surface.
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32
Brush most seeds off duck.
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33
Cut each breast crosswise into thin slices.
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34
Overlap slices of 1 breast on each plate.
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35
Spoon sauce over.
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36
Set 3 heads of endive on each plate.
