Cured Duck Breast with Caramelized Apples and Endive
This sandwich was adapted directly from a meal Tom had developed years earlier for Gramercy Tavern. We cure the duck lightly, for about 24 hours, more for flavor than to remove moisture. Then it is cooked verrrrrry slowly, with the fat side down. It is particularly important in this recipe to use a heavy-bottomed pan so that the heat distributes evenly, and to cook the duck over a super-low heat in order to render the fat without overcooking the duck. Once it’s cooked and you let it cool, you can slice it and use it in myriad ways—as an appetizer, in salad, on canapés. Note that because the duck’s been cured, its flavor is now concentrated and a little goes a long way. We pair the duck with caramelized apples and endive, which provide sweetness, acidity, and just the right edge of bitterness. Felling extra-indulgent? Save the pan in which you cooked the duck and toast the bread in the fat!
Recipe information
Yield
makes 4 sandwiches
Ingredients
Preparation
Step 1
If the duck breast has a lot of fat, cut it down to a 1/4-inch-thick layer. Score the fat diagonally in both directions. In a dry and hot small skillet, toast 1 teaspoon of the peppercorns, 1 teaspoon of the coriander seeds, and 1 teaspoon of the fennel seeds for 2 to 3 minutes. Roughly crush the spices and add to a medium bowl. Add the shallot, garlic, salt, 1 teaspoon sugar, and thyme and mix well. Place half of the curing mixture on a sheet of plastic wrap. Top with the duck breast and spread the remaining curing mixture on top of the duck. Close tightly and wrap in another sheet of plastic. Place in the fridge to cure for 24 hours.
Step 2
Remove the duck from the fridge and quickly rinse off the curing mixture under cold water. Pat dry. Roughly crush the remaining peppercorns and combine with the remaining coriander and fennel seeds. Rub the spices all over the duck breast (top and bottom), pressing the spices into the skin. Place the duck breast skin down in a large heavy-bottomed skillet over medium heat. Immediately reduce the heat to low. The duck should sizzle just slightly as the fat will start to render. Pay close attention and maintain that slight sizzle. If the skillet gets too hot or has certain hot spots, move it around or remove from the heat completely for a second or two and bring it back. Once the fat has rendered, about 20 minutes, flip the duck breast and sear for another 2 minutes or so on the other side, until medium cooked. Remove the duck from the skillet and set aside to rest. Discard any spice mixture left in the pan and reserve the pan.
Step 3
In a medium heavy-bottomed skillet over medium-high heat, combine the remaining 2 tablespoons sugar and the butter and stir until caramelized. Add the apple and cook until soft and golden brown. Remove the apples from the skillet and set aside. Add the endive and cook until wilted and caramelized. If the pan seems dry, add some water to steam the endive. Remove from the heat and let cool.
Step 4
Place the skillet used to sear the duck over medium-high heat. Add the bread and toast on one side only. Thinly slice the duck and place it on the toasted side of 4 slices of bread. Top with the apples and endive. Cover with the remaining 4 slices, toasted side down, and cut into halves before serving.
