January 16, 2020

Seared Duck With Prune & Endive

Recipe: Brandon Olsen

Prep Time: 25 minutes

Total Time: 50 minutes

This is a great recipe for a cocktail party. Guests can assemble bites as they wish!


  • 1 cup dried, pitted prunes, halved
  • 1⁄2 cupwater
  • 1⁄2 cup French brandy
  • 2 tbsp sugar
  • 1 large fresh duck breast
  • Salt and pepper
  • 2 cloves garlic
  • 2 sprigs thyme
  • 2 tbsp unsalted butter
  • 2 heads Belgian endive
  • 1 wedge blue cheese (ideally Gorgonzola)
  • 1⁄4 cup chopped chives, for garnish


Yield: Serves 8

Prepare Duck Breast

  1. Straight out of refrigerator, gently cut crosshatched pattern into skin of duck breast — don’t cut into meat, just into fatty skin. This will allow skin to render its fat better.

Cook Duck Breast

  1. Preheat oven to 350°F.
  2. Heat medium cast-iron pan over medium heat. Season breast with salt and pepper, and place skin-side down in pan.
  3. Slowly render fat, draining liquid out of pan from time to time. Once skin is golden brown and fat has been rendered, about 12 minutes, flip over and top with garlic, thyme and butter. Use spoon to baste duck with drippings for 1 to 2 minutes.
  4. Remove meat from pan and place skin-side up on wire rack over baking sheet. Cook in oven for 12 to 15 minutes, or until desired doneness is reached. Remove from oven and let rest for 10 minutes.


  1. Slice off endive root end and separate leaves. Cover leaves with damp towel to keep fresh.
  2. On large board, arrange sliced duck and endive leaves in fan shape and garnish with chives. Place prunes in small bowl and serve with blue cheese, allowing guests to construct their own bites.

Maya Visnyei


House & Home 2019