Spice-Crusted Duck Breast With Caramelized Endive

• 4 boneless duck breasts
• 1 tsp coriander seed
• 1/2 tsp dried thyme
• 2 piece star anise
• 8 black peppercorns 
• 1 T canola oil
• 4 large white endive cut in 1/2 length-wise 
• 1/4 cup orange juice 
• 1 T lemon juice 
• 1/2 cup dry white white 
• 1/2 medium onion, minced 
• 2 T sweet butter
• Salt and fresh ground black pepper 

• Trim the duck breast of excess fat. Using a sharp knife, score the skin being careful to cut through - but not into - the flesh. 
• Season with salt, pepper, and a good amount of the dried spices
• Heat sauté pan with 1 T canola oil, place duck breast skin-side down, and begin to sauté/render the fat for about three minutes 
• With a spoon, baste the meat-side of the breast for another two minutes 
• Take 2 T of the duck fat, place into another sauté pan over medium heat 
• Place the duck breast in the oven at 400 degrees. 
• In the new pan, place the cut-side of the endives face down. Season with salt and pepper, cook for three minutes until nicely caramelized. 
• Turn endive to the other side, deglaze the pan with the orange juice, lemon juice, and white wine
• Remove the endive to a serving plate. Add the onion and 2 T butter to the same pan, reduce down to a sauce (about 3 minutes).
• Pull duck breast from the oven, arrange atop the endive. 
• Add fresh chopped parsley to the sauce, bring to a simmer, and pour over the duck and endive

Serve with some steamed jasmine rice and a glass of pinot or red burgundy. Enjoy!

(Note: If you would like to slice the duck before serving, be sure to let it rest at least 5 minutes)