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Pan Fried Duck Breast with Braised Endive and 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.

Endive may not be the first on the list of many peoples favourite vegetables, but it should be and it is perfect alongside this pan fried duck breast that utilises the cold pan method and is bundled a sexy anchovy sauce and it take less than an hour from start to finish. #endivesbraises #duckbreastrecipes #duckmaincourse #hazelnutsrecipes

Pan Fried Duck Breast with Braised Endive and Anchovy Sauce

Surely you all know by now how much I love cooking with duck. This pan fried duck breast recipe joins recipes as diverse as Duck Tikka Massala to a classic whole roast duck.

This particular recipe plays around with a new technique for me.

I have never really got on with the cold pan method of cooking duck breast. 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, but 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.

Endive may not be the first on the list of many peoples favourite vegetables, but it should be and it is perfect alongside this pan fried duck breast that utilises the cold pan method and is bundled a sexy anchovy sauce and it take less than an hour from start to finish. #endivesbraises #duckbreastrecipes #duckmaincourse #hazelnutsrecipes

How To Cook Duck Using The Cold Pan Method.

Putting meat into a cold pan is just counter-intuitive.

In the past, I did not get that sizzle and that 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!

You should also not have the pan on too high a heat. The idea is that you want to slowly render out the fat from under the skin slowly.

This more completely renders the fat leaving a wonderfully crispy skin without that flabby white layer below.

I have a video on my Duck a l Orange recipe that shows this technique a little more clearly. 

Endive may not be the first on the list of many peoples favourite vegetables, but it should be and it is perfect alongside this pan fried duck breast that utilises the cold pan method and is bundled a sexy anchovy sauce and it take less than an hour from start to finish. #endivesbraises #duckbreastrecipes #duckmaincourse #hazelnutsrecipes

Pan Fried Duck Breast Accompaniments!

A simply cooked duck breast always stands or falls on its accompaniments.

I compliment this rich pan fried duck breast with a vibrant and sexy anchovy sauce. Then some wonderfully bitter braised endive to add balance.

In many ways, the sauce is similar to a classic Caesar salad dressing.

In essence, it is 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 recipe.

I also add toasted nuts in order to provide a little texture it is a recipe that made both me and my wife very happy indeed!

Endive may not be the first on the list of many peoples favourite vegetables, but it should be and it is perfect alongside this pan fried duck breast that utilises the cold pan method and is bundled a sexy anchovy sauce and it take less than an hour from start to finish. #endivesbraises #duckbreastrecipes #duckmaincourse #hazelnutsrecipes
Pan Fried Duck Breast with Braised Endive and Anchovy Sauce
Yield: 2 Servings

Pan Fried Duck Breast with Braised Endive and Anchovy Sauce

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

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

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.

Notes

The sauce will stand for 2-3 days in the fridge if required.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 818Total Fat: 72gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 48gCholesterol: 270mgSodium: 1084mgCarbohydrates: 17gFiber: 6gSugar: 6gProtein: 29g

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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Jess

Tuesday 27th of March 2018

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

Brian Jones

Wednesday 28th of March 2018

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 :)

Swati

Tuesday 6th of March 2018

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

Brian Jones

Wednesday 7th of March 2018

Thank you.

Helen of Fuss Free Flavours

Tuesday 6th of March 2018

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

Tuesday 6th of March 2018

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.

Dannii

Tuesday 6th of March 2018

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

Tuesday 6th of March 2018

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

Valentina

Tuesday 6th of March 2018

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

Tuesday 6th of March 2018

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