Duck With Quince, Endive And Candied Orange Recipe

Cooking Directions

• STEP 1.Season the duck breasts with salt and pepper.
• STEP 2.Heat a skillet over medium-high heat and sear the duck breasts, skin side down, until crispy.
• STEP 3.Flip the duck breasts and cook for a few more minutes, or until cooked to your desired doneness.
• STEP 4.Remove the duck breasts from the skillet and let them rest.
• STEP 5.In the same skillet, add the quince, endive, and candied orange slices.
• STEP 6.Cook until the quince is tender and the endive is slightly caramelized.
• STEP 7.Serve the duck breasts with the quince, endive, and candied orange on the side.

Cooking Tips

• Score the duck skin before cooking to render the fat and achieve a crispy skin.
• Use a sharp knife to peel and slice the quince.
• If you can't find quince, you can substitute with apples or pears.

Storage and Serving

• Leftover duck with quince, endive, and candied orange can be stored in the refrigerator for up to 3 days.
• Reheat in a skillet or oven before serving.
• Serve with a side of roasted potatoes or a green salad for a complete meal.