Liberty Duck Breast á l’Orange with Cognac-Soaked California Prunes and Braised Endive

It never hurts to have a show-stopping recipe in your back pocket. We cohosted a dinner at Hawks Public House and we were absolutely obsessed with this gorgeous dish. The all-California grown Liberty Duck Breast á l’Orange is an elegant entrée that’s sure to impress your guests. And yes, it tastes as good as it looks.

Servings: 4
Prep Time:
Cook Time:

Ingredients

For the Cognac-Soaked Prunes:

8 California Prunes

4 ounces Cognac

2 ounces water

For the Braised Endive:

2 Belgium endive

4 ounces orange juice

4 thyme sprigs

2 ounces grapeseed oil

Salt

For the Duck Breasts:

Salt and black pepper

4 Liberty duck breasts

To garnish:

1 blood orange, segmented

Directions

For the Cognac-Soaked Prunes:

Place prunes, cognac and water in a sauce pot and bring to a simmer, turn off the heat and let the prunes rehydrate with the cognac solution and set aside.

For the Braised Endive:

Cut the endive in half lengthwise.  Preheat a large sauté pan, add a thin film of grapeseed oil, season the endive with salt and place cut side down in the sauté pan.  Let the endive caramelize, then add the orange juice and thyme sprigs.  Turn the heat down to a slow simmer and cook until the juice is almost all reduced.  Turn the endives over and let cool.

For the Duck Breasts:

Season the duck breasts and place them skin side down in a preheated sauté pan.  Cook over medium heat until the skin is fully brown and fat has rendered.  Turn the duck breasts over and let them sit on the flesh side for about 2 minutes.  The breasts should be medium when served.  Remove from the pan and let rest on a wire rack.

To Assemble:

Place one endive on each dinner plate, place some Cognac-soaked California Prunes around the plate, slice the duck breasts, put them in the middle and garnish with blood orange segments.

Prune Dinner at Hawk's Public House in Sacramento, CA March 2023 with Cherry Bombe Liberty Duck Breast a l'orange, Cognac-Soaked California Prune and Braised endive

Duck Breast á l’Orange would pair beautifully with a Finely Pruned Cocktail – another creation from our friends at Hawks Public House.