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1
In a large saucepan, combine the wine, sugar and bay leaf and bring to a boil, stirring to dissolve the sugar.
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2
Boil until syrupy, about 9 minutes.
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3
Add the cranberries and cook until they begin to break down, about 5 minutes.
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4
In a small bowl, whisk the vinegar with the mustard, then whisk the mixture into the cranberries.
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5
Season with salt and pepper.
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6
Meanwhile, heat a large, heavy skillet until very hot.
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7
Lightly rub the duck skin with vegetable oil and add the breasts to the skillet, skin side down.
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8
Cook over moderately low heat until the skin is golden and crisp, about 15 minutes.
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9
As the fat renders, spoon it into a heatproof bowl.
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10
Season the duck breasts with salt and pepper, turn them and cook over moderately low heat until browned on the bottom, about 8 minutes.
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11
Transfer the duck to a plate and keep warm.
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12
Add 2 tablespoons of the reserved duck fat to the skillet and heat until shimmering.
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13
Add the quartered endives, season with salt and pepper and cook over moderately high heat, turning occasionally, until softened and golden, about 6 minutes.
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14
Slice the duck breasts and transfer to plates.
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15
Serve the duck with the quartered endives and cranberry mostaza.
