 | Endive Spears with Smoked Duck and Cherry Sauce8 portions 1.5 hours |
| • | 16 endive spears |
| • | 12 arugula leaves |
| • | Smoked duck breast |
| • | 1 shallot, minced |
| • | 1 tbsp. sherry |
| • | 1 tbsp. honey |
| • | 1/2 cup The Perfect Purée Cherry, thawed |
| • | 1 cup duck broth (or chicken broth) |
| • | Salt and pepper to taste |
| Method: | |
| 1. | Prepare the endive spears, cutting off any brown edges. |
| 2. | Julienne the Arugula and set aside. |
| 3. | Smoke the duck and pan sear to medium rare, set aside. |
| 4. | Sweat the shallots and deglaze with the sherry and honey. |
| 5. | Add the Cherry puree and allow to reduce. |
| 6. | Add the stock and reduce to sauce consistency. |
| 7. | Place the Arugula on the endive spear and top with slices of the duck and a spoonful of the cherry sauce. |
| 8. | Serve immediately. |