Grilled Duck Breasts and Endives with Rosemary-Juniper Oil

1. 1

   In a small saucepan, combine the 1/2 cup olive oil with the rosemary and juniper berries.

2. 2

   Simmer over low heat for 2 minutes.

3. 3

   Remove from the heat, cover and let stand for at least 20 minutes.

4. 4

   Light a grill.

5. 5

   Brush the endives with olive oil and season with salt and pepper.

6. 6

   Grill over a low fire, turning, for about 20 minutes, or until the endives are almost tender.

7. 7

   Transfer the endives to a platter and cover loosely with foil.

8. 8

   Season the duck breasts with salt and pepper and grill, skin side down, over a moderately hot fire for 4 minutes.

9. 9

   Turn the duck breasts and grill for 3 minutes longer for medium rare.

10. 10

    Transfer the duck to a carving board to rest for about 5 minutes.

11. 11

    Slice the duck breasts crosswise 1/2 inch thick and arrange the slices on a large warmed platter.

12. 12

    Return the endives to the grill briefly to reheat, then add to the platter.

13. 13

    Drizzle the duck with the rosemary-juniper oil and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.