Duck used to be a big thing in Jewish households, but it went out of style around the turn of the last century. It’s such a decadent meat that you may think it’s not kosher, but it is. With crisp-skinned breasts served on a bed of fresh citrus, rocket and endive, all drizzled with a lovely dressing, it may become a new Friday-night favourite.
- 2–3 large boneless, skin-on duck breasts (3 lb, or 1.4kg total)
- Kosher salt and pepper to taste
- 1 large seedless navel orange
- 1 tbsp honey
- 2 shallots, finely chopped
- 6 tbsp red wine vinegar
- 2 tbsp orange marmalade
- ½ cup olive oil
- 3 heads Belgian endive
- 6 cups rocket
- ½ cup slivered almonds, lightly toasted
- 2 tbsp coriander, roughly chopped
- Preheat the oven to 350°F.
- Score the skin and fat on the duck breasts in a crisscross motion without cutting into the actual flesh. Season with salt and pepper. Place the duck breasts, skin-side down, in a large, cold ovenproof frying pan, preferably cast-iron. Turn the burner on to medium heat and cook the breasts for 6–8 minutes, or until the skin is crisp and golden and most of the fat is rendered off. Pour off the fat and place the pan, with the duck breasts skin-side up, in the preheated oven for another 6–10 minutes. The meat should be pink and tender in the centre. Remove the duck from the pan and rest on the counter, tented with foil.
Zest the orange and set the zest aside. Peel the orange, then cut in half and thinly slice.
- To make the dressing, heat the honey in a small saucepan over medium heat until it just starts to caramelise (watch it closely so that it doesn’t burn). Remove from the heat, add the shallots, vinegar, marmalade and orange zest, and return to low heat. Stir to combine. Remove from the heat, whisk in the olive oil, season to taste and set aside.
- Slice the bottom ½ inch off of each Belgian endive and discard, leaving the remaining leaves whole.
- Arrange the rocket, endive and sliced oranges on a large platter. Drizzle on some dressing. Slice the duck breasts and fan the pieces over the salad. Sprinkle with almonds and cilantro, and drizzle with more dressing before serving.
Excerpted from Kosher Style: Over 100 Jewish Recipes for the Modern Cook by Amy Rosen, published by Appetite by Random House, priced £25 (hardback). Available now