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1
Preheat the oven to 400 degrees F.
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2
Set a large saute pan over medium heat.
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3
Season the duck breasts with 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
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4
Lay the duck breasts skin-side down in the hot saute pan and sear until golden brown and most of the fat had rendered from the skin, about 8 minutes.
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5
Pour off the excess fat from the pan, and turn the breasts over.
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6
Continue to cook the breasts on the flesh side for another 8 minutes.
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7
Remove the pan from the heat and place in the oven.
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8
Cook for 5 minutes, and remove to cool before slicing.
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9
Slice the duck thinly using an electric knife or a carving knife.
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10
Heat the olive oil over a medium-high heat in a 10-inch saute pan.
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11
Once the oil is hot, add the shallots and garlic to the pan.
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12
Sweat, stirring continuously, for 1 minute.
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13
Add the blackberries to the pan and cook for 2 minutes.
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14
Deglaze the pan with the white balsamic and regular balsamic vinegars and allow it to reduce by half, about 30 seconds.
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15
Remove the pan from the heat and place the contents in a bar blender with the sugar, mint and tarragon.
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16
Pulse the berries in the blender until a smooth paste forms.
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17
With the machine running, season the berries with the salt and pepper and drizzle the light olive oil into the blender.
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18
Once blended, strain the vinaigrette through a fine mesh sieve and allow it to cool completely before using, about 1 hour under refrigeration.
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19
To assemble the salad, place the arugula, radicchio, walnuts, apples and goat cheese in a large mixing bowl with the endive spears.
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20
Toss the greens with the vinaigrette, season with salt and fresh ground black pepper.
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21
Divide the salad among 4 plates, and fan 1/2 a duck breast over each of the 4 plates.
