Seared duck breasts with wheat berries & endive

Duck breasts, boneless, skin-on & scored in a crosshatch pattern	2
Salt, kosher
Oil, olive	1 tablespoon + 1 tablespoon
Onion, yellow, chopped	¾ cup
Carrot, chopped	1/3 cup
Thyme	3 sprigs
Bay leaves	1 + 1
Wine, dry white	½ cup
Stock, chicken, low-sodium	1 quart
Butter, unsalted	2 tablespoons
Shallot, finely chopped	3 tablespoons
Garlic, finely chopped	1 clove
Wheat berries	½ cup
Pepper, freshly ground
Water	1 ½ cups
Endive, sliced crosswise 1-inch thick	1
Scallion, dark & light green parts, sliced thinly at an angle	1
Parsley, flat-leaf	¼ cup
Orange zest	¼ teaspoon
Orange juice, fresh squeezed	1 tablespoon
Vinegar, white wine	1 ½ teaspoons

1. Season the duck on both sides with salt, and place in the fridge uncovered for at least 3 hours or up to overnight. 
2. In a 2-quart saucepan, warm 1-tablespoon oil over medium heat. 
3. Add the onions and carrots, season with salt and cook, stirring often, until soft, about 6 to 8 minutes. 
4. Add the thyme, 1 bay leaf, and wine; reduce the liquid by half over medium-high heat, about 3 to 4 minutes. 
5. Add the stock, bring to a boil, then reduce liquid to 1 cup over medium heat, about 40 to 50 minutes. 
6. Strain and reserve the liquid, then transfer to a clean saucepan. 
7. Bring to a boil, and reduce the liquid to ¼ cup, about 8 to 10 minutes. 
8. Stir in the butter until the sauce is smooth and silky; keep warm. 
9. In a small saucepan, warm 1-tablespoon oil over medium heat. 
10. Add the shallots and garlic, season with salt and pepper; cook, stirring often, until softened, about 2 to 3 minutes. 
11. Add the wheat berries and 1 bay leaf, cover with water, and bring to a boil. 
12. Reduce the heat, cover the pan, and simmer until the berries are al dente, about 35 to 40 minutes. 
13. Uncover and continue to cook until tender and most of the liquid has evaporated, about 10 to 15 minutes. 
14. Remove the duck breasts from the fridge 30 minutes before cooking. 
15. Place the breasts skin-side down in a dry, cold skillet, and place over medium heat. 
16. As the fat begins to render, pour the excess fat from the skillet into a bowl (and save for another use). 
17. Continue to pour out the fat until the skin becomes crisp and golden brown, about 12 to 15 minutes. 
18. Flip the breasts over and sear for 1 minute. 
19. Transfer to a cutting board; let rest for 5 minutes before carving at an angle against the grain. 
20. In a medium bowl, toss the endive, scallion, parsley, orange juice and zest, and vinegar; season with salt. 
21. Spoon the wheat berries onto two plates. 
22. Divide the duck breast slices between the two plates, drizzle with the sauce, and top with the endive salad. 

Recipe from the Tasting Table.

Endive & grapefruit salad with pistachio vinaigrette & anchovies

Vinegar, rice, unseasoned	½ cup
Water	½ cup
Sugar	½ teaspoon
Onion, red, halved, thinly sliced	1 small
Grapeseed oil	2 tablespoon
Pistachio oil	1 tablespoon
Vinegar, apple cider	1 tablespoon
Mustard, Dijon	1 teaspoon
Pistachios, finely crushed	1 tablespoon +
Chives, minced	1 teaspoon
Salt, kosher
Pepper, freshly ground
Grapefruit, ruby red, skin & pith removed, cut into sections	1
Belgian endives, halved lengthwise, cored, thinly sliced lengthwise	2
Parsley leaves, lightly packed	½ cup
Tarragon, finely chopped	1 teaspoon

1. In a small saucepan, combine the rice vinegar, water, and sugar; boil.
2. Stir in the onions; rest for 1 hour, and then drain.
3. In a large bowl, whisk together the grapeseed and pistachio oils, apple cider vinegar, and mustard.
4. Add pistachios and chives, and then season with salt and pepper.
5. Add the grapefruit sections and any juices.
6. Add the endives, parsley, tarragon, and 1/2 cup of the pickled onion (reserve the remaining for another use); toss well.
7. Season with salt and pepper.
8. Divide onto plates, garnish with remaining pistachios and anchovies; serve immediately.

Recipe adapted from Food&Wine Magazine.