Seared Duck Breast Hors d’Oeuvres

This, I will admit, is a bit off the wall but actually a ‘step up’ for a fabulous evening. Valentine’s is coming up soon. Maybe this is the answer. This would be great to have as a bite before going out for dinner and served with a signature drink.

• 8 oz. duck breast (frozen)
• 2-3 heads Belgian endive
• 1/2 cup roasted and salted almonds, coarsely chopped
• 2 pinches of hot paprika
• 8-10 basil leaves, very finely shredded
• 1/2 cup red currant jelly

 

Preheat oven to 400 degrees.

Score duck skin with shallow cuts in a diamond pattern. Place a small to medium size skillet over medium heat. Add breast, skin side down. Cook about 15-18 minutes until fat renders and the skin becomes deeply brown and crispy. To avoid spattering, pour off the excess fat into a small bowl as it accumulates.
Place skillet in oven.

Bake duck for about 8-9 minuites until it reaches an internal temperature of 135-140 degrees. (If made ahead, cover and refrigerate up to two days).

Separate endive leaves and lay out in a single layer on a work surface, Stir almonds with the paprika to taste (not kill). Crosswise, very thinly slice duck. Lay the slices on the leaves, add a generous pinch of the basil and a dab of the jelly. Scatter the tops with the almonds and serve immediately.

Have fun with this and remember when y ou finish reading through, be sure to say out loud “damn, I can do this.”