Recipe courtesy of Michael Symon
Total:
8 hr 50 min
Prep:
20 min
Cook:
8 hr 30 min
Yield:
6 servings

Ingredients

  • 6 boneless Long Island duck breasts
  • 2 tablespoons kosher salt
  • 2 tablespoons paprika
  • 2 oranges, zested and juiced
  • 2 oranges segmented
  • 3 ounces rice vinegar
  • 2 heads Belgium endives
  • 2 tablespoons chopped mint
  • Salt and pepper to taste

Directions

Lay duck out on flat surface and cut slits in skin. Sprinkle on both sides with paprika and salt and let sit uncovered in cooler for 8 hours. Place duck skin side down in a hot saute pan over medium heat. Cook until fat has been rendered and skin begins to brown. Turn over to sear other side and place in a preheated 400 degree oven on a rack skin side up. Cook until medium rare about 8 minutes. Remove duck from oven and let rest. While duck is resting, pour off half the fat in pan. Add zest, juice and vinegar and whisk. Cut endive into quarters through the length of the head, and add to pan. Simmer for about 2 minutes until endive gets tender. Remove pan from heat and add mint and orange segments. Check seasoning. Slice each duck breast into 4 pieces and place over endive. Spoon 2 tablespoons of sauce over duck and serve.

Recipe courtesy of Michael Symon

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Crispy Duck

Recipe courtesy of Ching-He Huang

Leftover Duck

Duck Ragu

Recipe courtesy of Debi Mazar and Gabriele Corcos

Peking Duck Spring Rolls

Recipe courtesy of Ching-He Huang

Peking Duck Noodle Soup

Recipe courtesy of Chuck Hughes

Roasted Duck Borscht

Recipe courtesy of Kutsher's Tribeca

Roasted Duck Club

Recipe courtesy of Emeril Lagasse

Slow-Roasted Duck Legs

Recipe courtesy of Grandma J's Local Kitchen

Duck Fat Roasted Potatoes

Recipe courtesy of Michael Symon

So Much Pretty Food Here