The plump and pristine Belgian endive from California Vegetable Specialties (see page 91) always impresses the Workshop chefs, and they come up with some novel uses for it. Chef James Boyce, a 2008 participant, made āchoucrouteā with the sliced endive, braising it with onion, bacon, and apples as if it were cabbage. He paired it with seared duck breasts, but you could serve it with a pork chop and boiled potatoes instead.
Recipe information
Yield
serves 4
Ingredients
Choucroute
Duck Breasts
Preparation
Step 1
For the choucroute: Bring a medium pot of water to a boil over high heat. Add the bacon and blanch for about 15 seconds to remove some of the smoky taste. Drain.
Step 2
Heat a 3-quart saucepan over high heat. Add the vegetable oil. When the oil is hot, add the onion and endive and sautƩ until they wilt slightly, about 10 minutes. Add the blanched bacon, apple, wine, vinegar, juniper berries, honey, and 1 teaspoon salt. Cover, reduce the heat, and simmer for 15 minutes. Do not let the mixture cook dry; it should be moist. Taste and adjust the seasoning. Keep warm.
Step 3
For the duck breasts: With a sharp chefās knife held horizontally, shave about half of the skin and surface fat from the duck breasts and discard, leaving some skin and a thin layer of fat to lubricate the meat as it cooks. Season the breasts on both sides with salt and pepper.
Step 4
Heat a large skillet over high heat. Add the vegetable oil. When the oil is hot, add the duck breasts, skin side down. Sear until crisp and browned, about 2Ā 1/2 minutes, then turn with tongs and cook on the flesh side, basting a few times with drippings, until medium-rare, about 3Ā 1/2 minutes longer. Let rest for 5 minutes before carving.
Step 5
Slice the duck breasts on the diagonal about 1/4 inch thick. Divide the choucroute among 4 dinner plates and arrange a sliced duck breast on each plate. Serve immediately.
Step 6
Enjoy with Cakebread Cellars Anderson Valley Pinot Noir or another young Pinot Noir with concentrated flavor.
