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Duck with chicory, pear and cranberries

Duck breast combined with chicory, pear, and cranberries.

Ingredients

0.4Orange juice
10units.itemsChicory
Salt and pepper
flour/breadcrumbs
40gButter
10units.itemsDuck breast
Phase with Butter Flavour
3hand pears
2Knorr Garde Professional Demi Glace
100gcranberries in syrup (24% sugar)
1Red wine

Preparation

  1. Clean the chicory heads and vacuum-seal them with the orange juice, butter, and salt and pepper.
  2. Cook the chicory heads for about 30 minutes at 100°C steam in a combi steamer.
  3. Quickly cool the heads in ice water.
  4. Halve the chicory lengthwise, season with salt and pepper, and coat them in flour and breadcrumbs.
  5. Brown the chicory on both sides in some Phase.
  6. Season the duck breasts with salt and pepper and cook them medium rare in the Phase.
  7. Deglaze the pan with the red wine and reduce by half.
  8. Add the cranberry liquid and then the demi-glace. Add the cranberries.
  9. Peel the pears and cut them into wedges, fry/sear them in a Teflon pan with a little Phase.
  10. Slice the duck and divide the components over the plates.