Active Time

　　15 min

　　Total Time

　　40 min

　　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.

　　

Ingredients

Makes 4 servings

　　1 1/2 tablespoons unsalted butter, cut into bits, plus additional for greasing wax paper

　　1/2 lb haricots verts or other thin green beans, trimmed

　　4 Belgian endives (1 lb), trimmed, leaving leaves attached, and halved lengthwise

　　1/2 cup reduced-sodium chicken broth

　　1 tablespoon fresh lemon juice

　　1 teaspoon sugar

　　1/4 teaspoon salt

　　

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.

　　Cooks' note:

　　Beans can be cooked 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels.