SERVES 4
Duck and orange are well-suited partners, most notably in the classic roasted duck à l’orange. Here we cook the duck on the stovetop (see here for tips on cooking your duck to perfection), bathed in a generous amount of the orange-flavored cognac Grand Marnier. Earthy, creamy mashed parsnips are served on the side, accompanied by braised endive seasoned with aromatic five-spice powder. The powder—used primarily in Chinese cuisine—is a mix of star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds.
4 tablespoons butter
1 ¼ pounds parsnips (about 4 medium parsnips), peeled and cut into ½-inch pieces
½ cup heavy cream
Kosher salt and freshly ground black pepper
3–4 tablespoons butter
½ teaspoon powdered sugar
¼ teaspoon Chinese five-spice powder
2 large endives, trimmed and cut in half lengthwise
½ cup Grand Marnier or Cointreau
¾ cup orange juice, strained of any pulp
4 duck breasts, about 8 ounces each, skins on
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon olive oil
1 shallot, minced
2 garlic cloves, minced
2 cups Grand Marnier
3 cups chicken stock, store-bought or homemade
1 star anise
1 sprig thyme
MELT the butter in a small saucepan over a moderate heat. Add the parsnips and cream and cook, covered, until completely soft and falling apart, about 25–30 minutes. Season to taste with salt and pepper. Transfer the parsnips and the liquid to a blender and puree until smooth. Keep warm.
MELT the butter in a large sauté pan over medium. Combine the powdered sugar and five-spice powder and dust the cut sides of the endive with the mixture. Add to the pan, cut side down, and sauté gently for about 2 minutes or until the endive starts to turn golden brown and caramelize. Flip it over and add the Grand Marnier, cooking for a minute or two to burn off the alcohol. Then add the orange juice, cover the pan, and allow to braise for 4 minutes until the endive is just tender with a slight crunch in the middle. Season with salt and pepper. Transfer the endive to a plate and keep warm.
USING a small sharp knife, score the duck skin in crosshatch pattern (do not pierce meat).
SEASON the duck breasts with salt and pepper and place them skin side down in a large sauté pan over medium-high heat. Add duck, skin side down, and cook until skin is browned and crisp and most of the fat is rendered, 10 minutes. Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, about 4 minutes longer for rare and 6–7 minutes longer for medium rare. Transfer to a plate and tent with foil to keep warm and let rest 10 minutes while you make the sauce.
WIPE out the sauté pan and return it to the stove. Add the butter and oil over moderate heat. Add the shallots and garlic and cook until the shallots are tender translucent, about 3 minutes. Add the Grand Marnier, scraping up any loose bits from the pan, and cook for 2 minutes to burn off alcohol. Add the chicken stock, star anise, and thyme sprig and raise heat to medium. Simmer until the sauce is reduced and thick enough to coat the back of a spoon. Season to taste with salt and pepper.
MOUND the puree in the center of each plate. Top with the sliced duck and drizzle with pan sauce. Serve with braised endive.