Servings: Serves 6
Ingredients 2 duck breasts 2 oranges , juiced and zested1 teaspoon honey2 shallots , minced fine1/4 cup sherry vinegar1/4 cup apple cider vinegar1/4 cup olive oilDuck fat from rendering1/2 bunch thyme , chopped well1/2 cup hazelnuts3 ripe peaches1 1/4 pounds arugula2 heads Belgian endiveSalt to taste
Render the duck breast skin side down in a cast iron or nonstick pan on medium heat until crispy, roughly 12 minutes. Turn the breast over for 2 minutes more and remove to rest for 4 minutes.
In a sauce pot, simmer the orange zest, juice, honey, shallots and two vinegars until reduced by 2/3 the original volume. Allow a few minutes to cool, then whisk in the olive oil and 3 tablespoons of duck fat, add the thyme and reserve for the vinaigrette.
In a 350° oven toast the hazelnuts until light brown, 9 minutes, remove skins and coarsely chop.
Peel the peaches and slice them into even wedges.
Slice duck thinly and compose the salad with slices of duck breast, peaches and arugula and endive dressed with the vinaigrette. Season with salt as needed.