Roasted duck breast with a sweet carrot puree and yellow chicory braised in orange juice.
Peel & finely slice the carrots and add to the pan with a large pinch of salt. Cover with half milk and half water, add the star anise and slowly bring to a simmer until the carrots are cooked and the liquid has reduced slightly. Scoop the carrot and star anise out into a blender and add approximately half of the cooking liquor. Add the double cream and puree until smooth. Taste and adjust the seasoning.
Preheat the oven to 190
Heat a heavy bottom frying pan until smoking
Cut the endive in half length wise and place in pan cut side down with some oil.
Grate the ginger into the pan and when the endive gets a good colour, add the sugar and allow to lightly caramelize. Quickly add the rice vinegar, orange juice, zest, thyme, salt pepper and butter and put in the oven for a couple minutes. Try to keep the endive with a little bit of bite.
Finish with chopped coriander
Trim and score the duck breasts, season with salt. Place skin-side down into a cold frying pan and cook on a medium high heat for approximately 5-7 minutes until the fat is rendered and golden brown. Turn the duck breasts over, reduce to a medium heat and cook for 3 minutes. Leave to rest for 5 minutes.
Put a spoonful of the carrot puree on the plate.
Top with 2 pieces of the endive and arrange the sliced duck on top.
«This dish is great with some dukka spice to crust the duck»