Endive Spears with Smoked Duck and Cherry Sauce

8 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
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.