A mix of pleasantly bitter and crisp-tender vegetables perfectly complements the Duck with Walnut Sherry Vinaigrette . Some of the nutty, sweet vinaigrette will inevitably end up on the vegetables, enhancing their flavor.
Beans can be cooked 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels.
Recipe information
Total Time
40 min
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Cut out a round of wax paper to fit just inside a 12-inch heavy skillet, then butter 1 side of round.
Step 2
Fit endives, cut sides down, snugly in skillet. Add broth, lemon juice, butter bits, sugar, and salt, then cover endives with wax-paper round, buttered side down, and simmer until endives are tender and liquid is thickened and reduced to about a quarter of its original volume, 20 to 25 minutes.
Step 3
Meanwhile, cook beans in a 4-quart pot of boiling salted water, uncovered, until just tender, about 5 minutes. Drain and rinse under cold water to stop cooking, then drain again.
Step 4
Remove wax paper from endives, then gently stir in beans and cook until beans are just heated through, about 1 minute.
