BREAST OF DUCK WITH A TARTE FINE OF CARAMELISED ENDIVE AND CHERRY PUREE

30 preparation Difficult

Here is what you need

5 large Barbarie duck breasts
5 large heads of endive
300g all butter puff pastry
25g unsalted butter
300ml orange juice
50g demerera sugar
50ml vegetable oil
20g Nespresso Cosi grounds
500g cherries, pitted
100ml brown chicken stock
100g caster sugar
50ml Cabernet Sauvignon vinegar

How to make this recipe?

Roll out the sheet of puff pastry to 40cm x 15cm and prick it with a fork
Place it onto a sheet of parchment paper, slide it onto a baking sheet and transfer to the fridge to chill
Meanwhile cut the endive heads in half lengthways, score the root end in a criss cross fashion and set aside
Place a large heavybased pan over a medium heat, leave for two minutes, add the vegetable oil and a sprinkling of salt
Add the chicory, flat surface down and cook until you have achieved a golden colour on the underside
Turn the chicory over, add the butter, sprinkle the upper surface with the demerara sugar and Nespresso Cosi grounds and leave the underside to colour for a minute or two
Turn the chicory back over, cook for a further minute or two, then add the orange juice and cook until it has reduced to a syrupy consistency
Lift them out and set aside to cool, reserving any buttery juices from the pan
Lay the chicory halves neatly onto the length of pastry and set aside until required
Place the caster sugar into a heavybased pan, place it over a high heat and cook until you have achieved a rich golden caramel
Add the vinegar, let it froth up and boil away for 30 seconds and add the cherries
Cook until the cherries have released all of their juice and the excess moisture has evaporated
Drain the cherries in a colander, transfer them to a blender and blend to a smooth puree then set aside
Reserve the juices
TO SERVE Place the tarte fine into an oven preheated to 200ºC and bake for 20 minutes or until a rich golden brown colour is achieved and the pastry is crisp
Remove from the oven, and use a pastry brush to glaze the endives with some of the buttery juices left in the pan in which they were caramelised
Set aside in a warm place and turn the oven down to 160ºC
Score the skin of the duck breast with a sharp knife ensuring you do not go too deeply and penetrate the meat
Sprinkle the surface of a large oven proof pan with salt, add the breasts skin side down and place over a medium heat
Cook until the skin is a golden colour, tipping out any excess fat if required
Transfer the pan to the oven and cook the breasts for 8 minutes
Remove from the oven, take the breast out of the pan, tip out any excess fat, add the chicken stock to the pan, along with the cherry juices and reduce to a coating consistency sauce thenset aside
Warm up the cherry puree
Carve the duck into thin slices, cut the tarte into 10 even slices and serve on pre heated plates with some cherry puree and sauce
Grand Cru notes: Pure, lightly roasted East African, Central and South American Arabicas make Cosi a lightbodied espresso with refreshing citrus notes