Duck has a strong exquisite flavor and will go exceptionally well with a bold sauce such as in this recipe by Chef Jean Michel Lorain. The duck filet is prepared simply, pan-fried and seasoned with salt and pepper. The endives are caramelized with butter and some sugar until they are tender and golden brown in color. Duck juice is infused with Arabica coffee beans for an intense and exciting sauce. Lemon juice is added to give it acidity and lemon rind is used to garnish the dish for an added zest.
There is nothing like the smell of freshly brewed coffee. A nice cup of hot coffee wakes up the senses and is the perfect way to start the day with ardor. The earthy, pleasantly bitter flavor of good-quality Arabica beans adds a kick and complexity to the duck sauce that will linger in the mind long after it is savored. Serve this superb duck recipe at your next dinner for a lively party and a lovely buzz-filled night. The fragrant aroma alone is enough to wake your guests up and keep the ball rolling.
When making this recipe, choose dark heady Arabica coffee beans that have a strong fragrance. You can use your favorite coffee as long as it is potent, since the beans will be infused in the sauce for a subtle and nuanced flavor. The beans will also add color and an unmistakably breathtaking aroma. When cooking with coffee, think of it as a spice that can season an array of dishes, both sweet and savory. It goes particularly well with the fatty and wild taste of duck.
Served with caramelized endives (sweetened with some sugar), this exotic dish turns a normal average day into something more magical and a whole lot more interesting. Pair it with a red wine like Bandol Rouge and you are in gourmet utopia.
Prepare the lemon julienne. Start by peeling the lemons. Mince the peeled skin into julienne slices and boil it in water. Drain the julienne peel and soak in the water, adding some sugar and salt to remove some of its bitterness. Drain.
Season the duck filets with salt and pepper. Cook them in hot peanut oil. Leave the duck filet to cook on the skin sides, long enough for them to drip off the fat. Sear the meat side for a bit to seal the moisture and turn it back on the skin side for the final cooking. Press the meat lightly to check if it is cooked. The more resistance, the rawer it is. Meat that’s too hard is overcooked, which is no good. When done, lay them out on a dish.
Remove the oil from the pan and add water, pour reduction of duck juice. Add Arabica coffee beans which will infuse while the sauce is reducing and add color and a subtle aroma. Add a spoonful of lemon juice to finish.
Braise the chicory, first slice them in two. Place butter in the frying pan, add a little sugar, place chicory. Caramelize very gently. Season with some salt and pepper. It should turn a nice golden brown when ready.
Place caramelized chicory beside the duck filets, pour coffee sauce and garnish with lemon peel. Serve.