recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
12 small heads of Belgian endive
1 tablespoon sugar
1/8 teaspoon salt
3/4 cup fresh orange juice
3/4 cup chicken stock or canned low-salt chicken
1/2 cup red wine vinegar
1/4 cup sugar
1 tablespoon whole coriander seeds
1 1/4 cups fresh orange juice
1 cup chicken stock or canned low-salt chicken
1/2 teaspoon grated orange peel
4 duck breasts (each about 7 ounces), excess
1 tablespoon unsalted butter
1 tablespoon olive oil
2 tablespoons honey
4 tablespoons whole coriander seeds, coarsely
endive in single layer in heavy large skillet;
sprinkle with sugar and salt. Add juice and
stock; bring to boil. Reduce heat to medium-low.
Cover; simmer 15 minutes.
endive over. Cover; simmer until tender, about
10 minutes longer.
tongs, transfer endive to plate, draining juices
back into skillet. Boil juices in skillet until
reduced almost to glaze, whisking occasionally,
about 9 minutes.
juices with salt and pepper. Return endive to
vinegar, sugar, and coriander seeds in heavy
small saucepan over low heat until sugar dissolves.
Increase heat and boil (do not stir) until syrup
is dark at edge of pan and bubbles break thickly
on surface, swirling pan occasionally, about
add juice and stock and boil until sauce is
reduced to 1 cup, stirring often, about 12 minutes.
sauce into another small saucepan. Add peel.
Simmer until sauce is reduced to 1/2 cup, about
3 minutes. (Endive and sauce can be made 1 day
ahead. Cover separately; chill.)
duck with salt and pepper.
butter with oil in heavy large ovenproof skillet
over high heat. Add duck, skin side down; cook
until skin is very crisp, about 5 minutes.
tongs, transfer duck, skin side down, to work
surface. Brush meat side of each duck breast
with 1/2 tablespoon honey. Press 1/2 tablespoon
coriander seeds into honey on each breast.
fat from skillet. Return duck, skin side up,
to skillet. Press 1/2 tablespoon coriander seeds
onto skin of each breast.
duck in oven and roast until cooked to desired
doneness, about 7 minutes for medium-rare (150°F
endive in covered skillet.
duck to work surface. Brush most seeds off duck.
Cut each breast crosswise into thin slices.
Overlap slices of 1 breast on each plate. Spoon
sauce over. Set 3 heads of endive on each plate.