Simple Way to Make Ultimate Canard roti aux endive (roasted duck with endive)

Hey everyone, it is John, welcome to my recipe page. Today, we're going to make a special dish, Recipe of Super Quick Homemade Canard roti aux endive (roasted duck with endive). One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Canard roti aux endive (roasted duck with endive), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Canard roti aux endive (roasted duck with endive) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must prepare a few ingredients. You can have Canard roti aux endive (roasted duck with endive) using 12 ingredients and 6 steps. Here is how you can achieve that.

Ingredients and spices that need to be Make ready to make Canard roti aux endive (roasted duck with endive):

1. 1 each duck
2. 1 tbsp veg oil
3. 2 tbsp minced Shallot
4. 1 each garlic minced clove
5. 1 oz red wine vinegar
6. 4 oz port wine
7. 1 cup Demi glace
8. 3 tbsp whole butter
9. 4 head endive
10. 1 tbsp sugar
11. 1/2 each lemon juice
12. 1 tsp orange zest

Steps to make to make Canard roti aux endive (roasted duck with endive)

1. preheat oven to 400
2. Debone duck 2 breast,2 leg and thigh
3. season and sear legs and breast on med heat till brown on all sides, reserve duck fat place legs and breast on top of arranged duck bones and place in Preheated oven until breast reaches internal temp of 140°F and legs reach internal temp of 155°F, reserve warm
4. add Shallots, garlic to roasted bones and sweat briefly until aromatic, deglaze with vinegar, wine and demi glaze, strain into clean sauce pot and finish with whole butter, adjust seasoning, hill lg for service
5. cut endive into halves and saute in whole butter once they start to brown slightly.sprinkle over sugar and continue to cook to caramelize.use a little stock to control the browning if necessary.add zest when finished and stir to combine.
6. serve duck portions with 2 halves of endive and sauce to order

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