Duck Fillet with braised Endives and an Arabica Coffee Sauce

Duck Fillet with braised Endives and an Arabica Coffee Sauce
★★★   99 votes

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.

4
40 min
40 min
Recommended Wine
Bandol rouge
Ingredients

  • 8 duck fillets (2 per person)

  • peanut oil

  • 2 lemons

  • sugar, salt

  • 8 endives

  • 3/4 cup duck gravy

  • 10 Arabica coffee beans

  • butter

  • pepper

Preparation Instructions

1


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.


2


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.


3


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.


4


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.


5


Place caramelized chicory beside the duck filets, pour coffee sauce and garnish with lemon peel. Serve.

Restaurant Name
 
Reviews (6)
Doyle
Very mouth-watering recipe! This recipe tastes great! I can’t thank you enough for sharing this recipe because of this, my wife reunited with me after setting a nice candlelight dinner for two. She really appreciated my effort and she loved the recipe and told me to prepare this one again soon. The duck fillet was really perfect and what gave the kick for this recipe was the Arabica coffee. I can still remember the look on her face when I told her that it contains Arabica coffee. Thanks mate!
, March 23, 2012
Mrs. Anderson
Before I even had a taste of this, the aroma just made me go “wow”. The Arabica coffee sauce just made a great twist, especially, considering that it’s from real coffee beans in the first place. Since my whole family love coffee, this dish was simply “divine!” They even showered me with praises and remake requests at the same time. This just made a nutritive meal more lively and cheerful.
, March 13, 2012
Brandie
We decided to make this recipe for Thanksgiving Party. I was quiet hesitant cause it’s my first time to make a dish using duck as the main ingredient. But everything turns out good! I received great feedback from our guests!
, March 8, 2012
Kristine
The thick, gooey coffee sauce is amazing. The flavor is just full and rich. It totally made me forget about the duck. I’m in love with this sauce so much that I want to try it with chicken or turkey and with other meat as well.
fatima
Actually, I don't really like duck in a certain recipe but when I tried it and followed it step by step, it turned out great! At first, I thought it will not work out but it turned out really great! As a matter of fact it taste really good! Overall, I gave five stars!
, March 6, 2012
Camille
This is one unique recipe! The duck fillet was tender and the sauce was well integrated with the dish. And the gravy really left some punt on the dish that is only one of a kind. The combination of everything was quite satisfying that will leave you wanting for more. I’m a foodie who hates getting out of the conventional side but after trying this dish, this changed everything. We serve this on every special occasion we attend into and they love it and that is just an understatement!
, March 1, 2012
 
US - www8.gourmandia.com