Roasted Muscovy Duck Breast with caramelized Belgian endive, fresh figs, and orange blossom vinaigrette

Submitted by: Dion Sprenkle, Executive Chef, Old Town Club, Winston-Salem, N.C.

by C&RB Staff (editor@clubandresortbusiness.com)
August 2007
 

For the vinaigrette:
• Add orange juice, lemon juice, orange blossom water, shallots, garlic, coriander seed, white peppercorn and sugar to a sauce pot and reduce by two-thirds.
• Strain and add to blender; slowly drip 1 cup of blended oil and then 1 cup of olive oil until the mixture becomes thick. Set aside.

Procedure:
• Heat poaching liquid in a sauce pot for about 5 minutes on medium heat; then add figs and cook for 5 minutes more.
• Set aside and allow the figs to cool in the poaching liquid.
• Heat a large sauté pan with enough olive oil to coat pan.
• Place endive flat side down and season with salt and pepper.
• After a couple of minutes add the sugar, white wine and butter, cover with lid or aluminum foil and place in oven for five minutes.
• After five minutes flip endive over and cook for another five minutes.
• When done remove from pan and pour remaining liquid over endive.
• Score the fat off duck breast and sauté skin side down over low heat to remove excess fat.
• Keep discarding the fat until skin is crispy and golden brown.
• Season duck with salt and pepper and continue cooking on other side until your desired temperature.

Assembly:
• Assemble two pieces of endive together in the center of a plate.
• Stand up one piece and with the second piece lay it flat and wrap it around the first piece; this will allow the first piece to stand up.
• Slice and fan duck around the front half of the plate. This helps to keep the endive from falling over.
• Pour the orange blossom vinaigrette around the entire plate and place the figs on the back side.
• You can garnish the plate with Chervil and drops of raspberry puree. Submitted by: Dion Sprenkle, Executive Chef, Old Town Club, Winston-Salem, N.C.