Grilled Duck Breasts and Endives with Rosemary-Juniper Oil

Name: Grilled Duck Breasts and Endives with Rosemary-Juniper Oil
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 Belgian endives, quartered lengthwise; 1 kilograms boneless duck breasts, with skin; 1 Tbsp crushed juniper berries; 118 milliliters extra-virgin olive oil, plus more for brushing; 1 Tbsp minced rosemary; 6 servings Salt and freshly ground pepper

Grilled Duck Breasts and Endives with Rosemary-Juniper Oil might be just the main course you are searching for. One serving contains 455 calories, 45g of protein, and 28g of fat. This recipe serves 6. It is perfect for The Fourth Of July. Not It is a good option if you're following a gluten free, dairy free, and primal diet. If you have belgian endives, salt and pepper, juniper berries, and a few other ingredients on hand, you can make it. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert.

Instructions

In a small saucepan, combine the 1/2 cup olive oil with the rosemary and juniper berries. Simmer over low heat for 2 minutes.

Ingredients you will need

Juniper Berries

Olive Oil

Rosemary

Equipment you will use

Sauce Pan

Remove from the heat, cover and let stand for at least 20 minutes.

Light a grill.

Equipment you will use

Grill

Brush the endives with olive oil and season with salt and pepper. Grill over a low fire, turning, for about 20 minutes, or until the endives are almost tender.

Ingredients you will need

Salt And Pepper

Olive Oil

Equipment you will use

Grill

Transfer the endives to a platter and cover loosely with foil.

Equipment you will use

Aluminum Foil

Season the duck breasts with salt and pepper and grill, skin side down, over a moderately hot fire for 4 minutes. Turn the duck breasts and grill for 3 minutes longer for medium rare.

Ingredients you will need

Salt And Pepper

Duck Breast

Equipment you will use

Grill

Transfer the duck to a carving board to rest for about 5 minutes. Slice the duck breasts crosswise 1/2 inch thick and arrange the slices on a large warmed platter. Return the endives to the grill briefly to reheat, then add to the platter.

Ingredients you will need

Duck Breast

Whole Duck