Roast duck with braised endive
Ingredients (serves 2):
1 corn-fed Goosnargh duck breast
1 Belgian endive
Dash orange juice
1 tbsp of brown chicken stock
30g white radish (Mooli)
75ml red wine
2 pieces of the best-quality foie gras for pan-frying. Rougie is a good option
A few sprigs of coriander cress
For the onion purée:
3 Spanish onions, sliced very thinly
1 clove of garlic, sliced
20ml double cream
50ml white chicken stock
For the red wine sauce:
100ml red wine
400ml brown chicken stock
Score the skin of the duck breast lightly and season well. Render the fat in a frying pan and then just very gently sear the flesh so it changes from pink to brown. Cook in an oven at 175OC for approximately 7-8 minutes for medium-rare. Leave to rest in a warm place.
Cut the endive in half and remove most of the core. Colour in a sauté pan until golden brown all over. Add a dash of orange juice and a tablespoon of brown chicken stock and cook slowly in an oven at 175OC until just tender, approximately 12 minutes. Turn twice during cooking. Once cooked remove from the oven and keep hot for service.
Cut the radish on a Japanese mandolin and cook the slices in red wine, salt and sugar for 30 minutes until tender. Drain and keep warm.
Cook the onions and garlic very slowly in pan with the butter until a dark brown colour has been achieved, then add the double cream and chicken stock. Bring back to the boil. Blend this mixture until you have a fine purée, pass through a sieve and adjust seasoning. Keep warm.
For the red wine sauce reduce 100ml of red wine until a syrup. Add the brown chicken stock and reduce again until the desired sauce consistency, about 50ml.
Once you are ready to serve, season the foie gras well with fine rock salt and sear in a hot pan for around 5 minutes until just cooked.
Ensure all ingredients are hot, then pipe the onion purée from a small squeezy bottle on to your plate.
Cut the duck lengthways into 2 pieces and place onto the plates, followed by the hot endive with the foie gras on top.
Sprinkle over the coriander cress and finish with the cooked radish slices and red wine sauce.
Serve while hot.
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