Grilled Duck Breasts and Endives with Rosemary-Juniper Oil

• 1/2 cup extra-virgin olive oil, plus more for brushing
• 1 tablespoon minced rosemary
• 1 tablespoon crushed juniper berries
• 6 Belgian endives, quartered lengthwise
• Salt and freshly ground pepper
• Six 1/2-pound boneless duck breasts, with skin

1. In a small saucepan, combine the 1/2 cup olive oil with the rosemary and juniper berries.
2. Simmer over low heat for 2 minutes.
3. Remove from the heat, cover and let stand for at least 20 minutes.
4. Light a grill.
5. Brush the endives with olive oil and season with salt and pepper.
6. Grill over a low fire, turning, for about 20 minutes, or until the endives are almost tender.
7. Transfer the endives to a platter and cover loosely with foil.
8. Season the duck breasts with salt and pepper and grill, skin side down, over a moderately hot fire for 4 minutes.
9. Turn the duck breasts and grill for 3 minutes longer for medium rare.
10. Transfer the duck to a carving board to rest for about 5 minutes.
11. Slice the duck breasts crosswise 1/2 inch thick and arrange the slices on a large warmed platter.
12. Return the endives to the grill briefly to reheat, then add to the platter.
13. Drizzle the duck with the rosemary-juniper oil and serve.

extravirgin olive oil, rosemary, juniper berries, belgian endives, salt, duck breasts

Taken from www.foodandwine.com/recipes/grilled-duck-breasts-and-endives-with-rosemary-juniper-oil (may not work)