Pan Fried Duck Breast with Braised Endive and Anchovy Sauce

>>>Pan Fried Duck Breast with Braised Endive and Anchovy Sauce
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This perfectly pan fried duck breast utilises the cold pan method and is bundled with some gloriously braised endive and a sexy anchovy sauce.

This perfectly pan fried duck breast utilises the cold pan method and is bundled with some gloriously braised endive and a sexy anchovy sauce.

Pan Fried Duck Breast with Braised Endive and Anchovy Sauce

Surely you all know by now how much I love cooking with duck and this pan fried duck breast joins recipes as diverse as Duck Tikka Massala to a classic Duck a l‘Orange. As can be seen from these photographs I am also rather keen on rare/pink duck and this recipe plays around with a new technique for me.

Surprisingly I have never really got on with the cold pan method of cooking pan fried duck breast and as a result decided it was time for me to put in a little effort. The theory behind the method is that it helps to render out the fat whilst simultaneously delivering a wonderfully crispy golden skin… Now I know that it works, however I had just been unable to get it to work for me, so when I found some duck breast on offer I invested a little time.

Guess what?

I am an idiot, it works wonderfully although it is a method of cooking that for me needed some mental adjustment. Putting meat into a cold pan is just so counter intuitive, specifically not getting that sizzle real soon always lead me to turn up the heat too quickly. The most important part of this technique is to leave it well alone for at least 10 minutes, more like 12-15, then flip!

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This perfectly pan fried duck breast utilises the cold pan method and is bundled with some gloriously braised endive and a sexy anchovy sauce.

Sexy Anchovy Sauce!

I needed something in this dish to balance against the rich pan fried duck breast and the almost bitter endive and as a result I went with a vibrant sexy anchovy sauce.

In many ways it is similar to a classic Caesar salad dressing, in essence the base of a mayonnaise with anchovies and lots of lemon juice for zing. For that reason the sauce gives this duck breast all of the high notes to brighten up and adds a lighter feel to this unashamedly cold weather dish!

Throw in some toasted nuts in order to provide a little texture and you have a dish that made both me and my wife very happy indeed!

This perfectly pan fried duck breast utilises the cold pan method and is bundled with some gloriously braised endive and a sexy anchovy sauce.
5 from 4 votes
This perfectly pan fried duck breast utilises the cold pan method and is bundled with some gloriously braised endive and a sexy anchovy sauce.
Pan Fried Duck Breast with Braised Endive and Anchovy Sauce
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

This perfectly pan fried duck breast utilises the cold pan method and is bundled with some gloriously braised endive and a sexy anchovy sauce. 

Course: Main Course
Servings: 2
Calories: 1339 kcal
Author: Brian Jones
Ingredients
  • 2 Duck Breasts Approx 175g each
  • 2 Heads Endive Cut in half lengthways
  • 3 Shallots About 40-50g each cut in half and skinned
  • 50 g Butter
  • 30 g Hazelnuts
  • 1 Tsp Lemon Juice
  • Salt To taste
  • Pepper To taste
For the Anchovy Sauce:
  • 1 Clove Garlic Mashed
  • 3 Fillets Anchovy Store in oil
  • 1/2 Tsp Dijon Mustard
  • 1/4 Tsp Salt
  • 1 Tsp Lemon Juice
  • 1 Egg Yolk
  • 50 ml Olive Oil
Instructions
  1. Begin by making your sauce, place the all of the ingredients for the sauce with the exception in the bowl of a stand mixer (with whisk attachment).

  2. Turn on a whisk these ingredients and when they form an emulsion begin to slowly pour in the oil in a slow stream until a sauce has formed. Set aside and drizzle after plating.

  3. Lightly crush the hazelnuts and then toast off in a dry pan and set aside.

  4. Take the butter and melt it over a medium high heat.

  5. When it begins to foam add the endive and onions cut side down.

  6. Cook for 5 minutes then add a good pinch of salt the lemon juice and 100ml of water.

  7. Cover with baking parchment and then a lid.

  8. Reduce the heat to low and then allow to cook for 30-35 minutes.

  9. Score your duck breasts and then generously season with salt and pepper on the skin side only.

  10. Take a dry non stick pan and place in your duck breasts skin side down.

  11. Now turn in the heat you want a low-medium temperature.

  12. Leave the duck and do not touch and cook for 12-15 minutes draining off any fat as needed.

  13. After 12-15 minutes your skin should be crispy with almost all of the fat rendered off.

  14. Now flip the duck, turn up to medium and then cook for a further 5 minutes.

  15. Rest your duck breast for 5-10 minutes covered in a foil tent before serving.

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This perfectly pan fried duck breast utilises the cold pan method and is bundled with some gloriously braised endive and a sexy anchovy sauce.
2018-06-15T12:51:42+00:00

12 Comments

  1. Jess March 27, 2018 at 1:09 am - Reply

    There are no further instructions about the sauce after you make it HELP?!

    • Brian Jones March 28, 2018 at 8:25 am - Reply

      There are no further instructions really other than drizzle over the dish, I have added this to the instructions to make it a little clearer though 🙂

  2. Swati March 6, 2018 at 8:36 pm - Reply

    Wow this really looks so good , I was thinking to cook duck breast few days ago , and this recipe looks so easy to try .

  3. Helen of Fuss Free Flavours March 6, 2018 at 11:43 am - Reply

    This is such a tasty recipe, with so many lovely flavours. Interesting to read about the cold pan method you used, and good to know it works so well. I can understand the odd feeling of not adding to a sizzling pan, because that is such common place.

    • Brian Jones March 6, 2018 at 12:51 pm - Reply

      Thanks Helen, it too a while for me to get it right for the reason you say, it is so counter intuitive but it definitely renders down more fat which makes the whole eating experience a little more refined.

  4. Dannii March 6, 2018 at 11:09 am - Reply

    Those duck breasts look perfectly cooked. My husband loves duck, but I never cook it. I will have to give this a try.

    • Brian Jones March 6, 2018 at 12:50 pm - Reply

      I’m not sure why folk don’t cook with it more at home it is wonderful.

  5. Valentina March 6, 2018 at 9:50 am - Reply

    Another beauty! This looks and sound fabulous. I especially love the anchovy sauce and I could find so many things I’d want it on.

    • Brian Jones March 6, 2018 at 12:50 pm - Reply

      The sauce is indeed really very good and I too use it on lots of things, it is a particularly good salad dressing.

  6. Natalie March 6, 2018 at 8:06 am - Reply

    WOW this is simply gorgeous! Looks like an amazing main course in the most fine cuisine restaurant – absolutely delicious. You are so talented!

    • Brian Jones March 6, 2018 at 8:22 am - Reply

      You are far too kind Natalie, I assure you there is no talent involved in my cooking, only practice 😀

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