Roasted Duck Breast With Pan Fried Belgian Endive, Caramelized Pear, And Ginger

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James Beard


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Four 8 to 10 ounce duck breasts, cleaned and skin on

Salt and freshly ground black pepper to taste

2 Belgian endive, chopped into ½” strips, core removed

1 Bartlett or Red Anjou pear, diced

One 1-inch piece fresh ginger, peeled and grated fine

½ cup balsamic vinegar

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