Duckling in Orange Vinegar, Braised Endive

Ingredients:

• 4 duckling breasts
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/2 cup orange vinegar
• 1/2 cup chicken broth
• 2 tablespoons honey
• 2 heads of endive, rinsed and trimmed
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Season duck breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add duck breasts, skin side down, and cook for 4 minutes or until skin is golden brown. Turn and cook for an additional 2 minutes. Remove from skillet and set aside.
3. Reduce heat to medium. Add butter to the same skillet and melt. Add orange vinegar, chicken broth, and honey. Stir well. Bring to a simmer and cook for 1-2 minutes or until mixture is slightly reduced.
4. Return duck breasts to skillet, skin side up, and spoon some of the sauce over the top of the duck. Transfer skillet to preheated oven and bake for 15-20 minutes or until duck is cooked through. Remove from oven and let rest for 5 minutes.
5. Meanwhile, prepare the endives. Cut each endive in half lengthwise. Heat some olive oil in a separate skillet over medium heat. Add the endives, cut side down, and cook for 2-3 minutes or until lightly browned. Flip endives and cook for an additional 2-3 minutes. Reduce heat to low, add a small amount of water or chicken broth, cover and cook for an additional 5-7 minutes or until endives are tender. Remove from heat.
6. Serve duck breasts with sauce poured over the top and braised endives on the side.

Verdict:

This dish is a perfect combination of sweet and savory. The orange vinegar and honey sauce pairs perfectly with the tender and juicy duck breasts, while the braised endives add a nice crunch and freshness to the dish. Overall, it’s a great meal to impress your guests with your culinary skills.

Serving Suggestions:

Pair this dish with a side of mashed potatoes or roasted vegetables to make it a complete meal. A glass of red wine would also go nicely with this dish.