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