Seared Duck Breasts with Endive Choucroute Recipe

Name: Seared Duck Breasts with Endive Choucroute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 slices thick bacon, cut into 1/2-inch-wide pieces; 2 tablespoons vegetable oil or duck fat; 1 small yellow onion, halved and thinly sliced; 3 large heads Belgian endive, sliced crosswise about 1/4 inch wide (discard the cores); 1 tart green apple, such as Granny Smith or Pippin, peeled, cored, and cut into 1/2-inch dice; 1/2 cup Cakebread Cellars Chardonnay; 2 tablespoons cider vinegar; 3 juniper berries, lightly smashed; 1 teaspoon honey; Kosher salt; 4 boneless duck breasts, 6 to 8 ounces each; Freshly ground black pepper; 1 tablespoon vegetable oil or duck fat

Servings: persons

3 slices thick bacon, cut into 1/2-inch-wide pieces
2 tablespoons vegetable oil or duck fat
1 small yellow onion, halved and thinly sliced
3 large heads Belgian endive, sliced crosswise about 1/4 inch wide (discard the cores)
1 tart green apple, such as Granny Smith or Pippin, peeled, cored, and cut into 1/2-inch dice
1/2 cup Cakebread Cellars Chardonnay
2 tablespoons cider vinegar
3 juniper berries, lightly smashed
1 teaspoon honey
Kosher salt
4 boneless duck breasts, 6 to 8 ounces each
Freshly ground black pepper
1 tablespoon vegetable oil or duck fat

1
For the choucroute: Bring a medium pot of water to a boil over high heat.
2
Add the bacon and blanch for about 15 seconds to remove some of the smoky taste.
3
Drain.
4
Heat a 3-quart saucepan over high heat.
5
Add the vegetable oil.
6
When the oil is hot, add the onion and endive and saute until they wilt slightly, about 10 minutes.
7
Add the blanched bacon, apple, wine, vinegar, juniper berries, honey, and 1 teaspoon salt.
8
Cover, reduce the heat, and simmer for 15 minutes.
9
Do not let the mixture cook dry; it should be moist.
10
Taste and adjust the seasoning.
11
Keep warm.
12
For the duck breasts: With a sharp chefs knife held horizontally, shave about half of the skin and surface fat from the duck breasts and discard, leaving some skin and a thin layer of fat to lubricate the meat as it cooks.
13
Season the breasts on both sides with salt and pepper.
14
Heat a large skillet over high heat.
15
Add the vegetable oil.
16
When the oil is hot, add the duck breasts, skin side down.
17
Sear until crisp and browned, about 2 1/2 minutes, then turn with tongs and cook on the flesh side, basting a few times with drippings, until medium-rare, about 3 1/2 minutes longer.
18
Let rest for 5 minutes before carving.
19
Slice the duck breasts on the diagonal about 1/4 inch thick.
20
Divide the choucroute among 4 dinner plates and arrange a sliced duck breast on each plate.
21
Serve immediately.
22
Enjoy with Cakebread Cellars Anderson Valley Pinot Noir or another young Pinot Noir with concentrated flavor.

245

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 slices thick bacon, cut into 1/2-inch-wide pieces, 2 tablespoons vegetable oil or duck fat, 1 small yellow onion, halved and thinly sliced, 3 large heads Belgian endive, sliced crosswise about 1/4 inch wide (discard the cores), and more.

Yes, Seared Duck Breasts with Endive Choucroute falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seared Duck Breasts with Endive Choucroute

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions