Honey-roasted breast of duck with smoked belly of pork, caramelised endive and ceps
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In this roast duck recipe from Matthew Tomkinson, slightly bitter endive and earthy cep mushrooms interact beautifully on the palate with the richness of the duck breasts and pork belly. Prepare the caramelised endive earlier in the day and the tart bases an hour or so before cooking to reduce last minute rushing around.
First published in 2015
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Ingredients
Metric
Imperial
Duck
- 4 duck breasts, scored
- 20g of honey
- salt
- pepper
- olive oil
Tart bases
- 1 sheet of filo pastry
- 20g of butter, melted
- 2 sprigs of thyme, picked
- pepper
- salt
Smoked belly pork
- 80g of cooked smoked belly pork, cut into 4 pieces
Caramelised endive
- 4 heads Belgian endive, stalks removed and shredded
- 80g of brown sugar
- 250ml of orange juice
To plate
- 200g of spinach, washed
- 4 cep mushrooms
- 50g of butter
SAVE RECIPE
Method
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
- 1 sheet of filo pastry
- 20g of butter
- salt
- 2 sprigs of thyme
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
- 4 duck breasts
- olive oil
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
- 20g of honey
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
- 4 cep mushrooms
- 50g of butter
- 200g of spinach
- salt
- pepper
7
Cook the smoked belly pork boiled in water until tender about 3 hours
- 80g of cooked smoked belly pork
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
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