Honey-roasted breast of duck with smoked belly of pork, caramelised endive and ceps

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Ingredients

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Imperial

Duck

Tart bases

Smoked belly pork

Caramelised endive

  • 4 heads Belgian endive, stalks removed and shredded
  • 80g of brown sugar
  • 250ml of orange juice

To plate

1
To prepare the endive, melt the sugar in a pan over a low heat and allow to caramelise. Add the endive and stir to coat. When the steam dies down, add the orange juice, cover and bring to the boil. Uncover and cook down until very reduced and syrupy. Remove and cool
  • 4 heads Belgian endive
  • 80g of brown sugar
  • 250ml of orange juice
2
For the tart bases, preheat the oven to 180°C/gas mark 6. Place a quarter of the pastry on a chopping board and roll out flat. Brush with butter and sprinkle with thyme and salt. Repeat three times and then cut the pastry into 4
3
Place these on a non-stick baking tray and cook for 10 minutes until golden. When cooked, remove carefully and place on a wire rack to cool
4
Preheat the oven to 220°C/Gas mark 8. In a little olive oil, cook the duck breast skin side down until golden and crispy, then turn over and colour the bottom
5
Turn back over and cook skin side down in the oven for a further 5 minutes, then remove and brush all over with honey. Rest and reserve any juices for the sauce
6
In a hot pan, sauté the ceps in a little of the butter until golden, then add the spinach and wilt. Season these and put to one side
7
Cook the smoked belly pork boiled in water until tender about 3 hours
8
Top each of the little tart bases with a spoon of the endive and then a piece of pork belly. Place under a grill to heat and caramelise the top
9
Serve the roast duck by placing one of the endive tarts on one side of a warm plate, and some of the spinach on the other. Slice the duck and season. Place this on the spinach and scatter some of the ceps around. Pour any resting juices around. Serve
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