Crispy Duck with cherries, endive, and spinach

Ingredients:

For the orange salt:

• 2 navel oranges

• 3 tablespoons Maldon salt

For the Duck Breast:

• 4 9oz duck breasts

• 2 tbsp salt

• 4 tbsp Chinese five-spice

• 16 thyme sprigs

• 6 garlic cloves, crushed

• salt a pepper

For the endive:

• 6 heads endive (red or white)

• 4 tbsp powdered sugar

• 1 tbsp aged balsamic

• 1 orange for zest and juice

• 2 tbsp olive oil

• salt

For the Cherry Duck Glaze:

• 3 tbsp honey

• 3 tbsp red wine vinegar

• 1.5 tbsp soy sauce

• 1 cup black cherries, pitted and halved

For the sautéed spinach:

• 4 cups spinach

• 1 tbsp olive oil

• 1 garlic clove, minced

• 1 tbsp shallots, minced

• salt

Directions

Orange salt:

1. Zest oranges in to a bowl and combine with salt.

2. crush the mixture together until well combined

Duck Breast:

1. Preheat oven to 375F

2. Trim excess skin from duck breasts, leaving 1/4 overhand as skin will shrink when cooking. Reserve the trimmings for cooking

3. Lightly score the skin side of the duck breasts. Score diagonally 1/4" apart. Rotate breasts 90 degrees and score again. creating an "X" pattern

4. Season breasts with salt and five-spice

5. Let rest 5 minutes before searing

6. Heat a large cast iron or stainless steal pan on low heat. (do not use non-stick as it will not create a hard sear)

7. Lay the duck breasts skin side down in the pan (no fat needed, the skins have enough fat to render)

8. Gradually increase the pan heat to medium

9. Add the skin trimmings to the pan

10. Sear for 5 minutes or until the skin is golden brown (Do not sear on high)

11. Add thyme and garlic and sauté for 1 minute

12. Remove pan from burner and place in the oven for 8-10 minutes. (until duck reaches 135F)

13. Once done, transfer duck to a plate and rest for at least 8-10 minutes before slicing

Carmelized Endive:

1. Peel off outer 2 leaves of the endive and trim a small part of the stem (keeping intact)

2. Cut endive in half length-wise

3. Dust all over with powdered sugar

4. Drizzle balsamic vinegar on the cut sides, and sprinkle with half of the orange zest

5. Heat 1 tbsp olive oil in a nonstick pan over medium heat

6. Place the endive, cut side down, in the pan and sear for 2 minutes.

7. Dust remaining powdered sugar on to the endives

8. Flip the endive and glaze the pan with orange juice

9. Add the remaining olive oil and orange zest

10. Braise for 3 more minutes and then remove from heat

Black cherry Duck Glace:

1. Drain the pan from cooking the duck breasts and add honey to the pan over medium heat

2. Caramelize the honey for 2 minutes

3. Deglaze the pan with red wine vinegar

4. Once the vinegar has nearly evaporated, add chicken stock and let the liquid cook down for 3-5 minutes

5. Add soy sauce, and continue to reduce until a syrupy consistency is achieved

6. Add cherries and cook for 1-2 minutes

7. Turn of heat and let the cherries to continue to cook within the glaze

Sautéed spinach:

1. Heat large sauté pan with olive oil over medium-high heat for 2 minutes

2. Season pan with salt

3. Add spinach

4. Add garlic and shallots and flip to allow shallots and spinach to cook on the bottom of the pan

5. Do not brown and of the ingredients...

6. Toss the leaves every few seconds

7. Cook for maximum 30-45 seconds in total

Serve as pictured with spinach underneath duck. garnish with Orange Salt.