![](http://15.188.249.42/wp-content/uploads/2021/02/magretdecanard-768x1024.jpg)
hOI HooMAN! How are you? Today I made a 2 course meal, first better that the second (though both great) . To start, I made “Tatin d’endives à l’orange” followed closely by some duck breast with red and green cabbage discs, blinis and a grape and beetroot emulsion. I won’t explain much because I really can not be bothered (sorry, but I’m tired, slightly on edge and want to watch Sex Education). Let’s get started shall we?
![](http://15.188.249.42/wp-content/uploads/2021/02/endives-edited-scaled.jpg)
The tatin, I made by candying some orange peel in some sugar and water, then blanching some chicory leaves, making an orange caramel, adding some chopped chicory core, and cooking for 5 minutes. Next, I lined some moulds with the leaves, put the chicory orange mixture in (which I mixed with the candied orange) , fold it back up and put it in the oven. I also cooked some puff pastry circles between two dishes, to get a much denser more crumbly result. After fifteen minutes, I placed them on the pastry, added a bit of the orange caramel, ( the extra from cooking the chicory) which I reduced a bit, and served. It was sublime. I would never have thought of putting orange with chicory, but nothing felt out of place, I have also discovered the joy of non puffed puffed pastry. It was just an all around delight. Next, the duck. I basically put some potatoes, fromage blanc , cabbage, eggs and other stuff in a blitzer and mixed to make the blinis. Then I blended some beetroot and grape juice and strained to make the emulsion. Now, I don’t know what they’ve been smoking, but the next step is really bizarre. The paragraph of the recipe is marked “The cooking of the duck”. In reality, I just put it in the oven for 20 minutes at 60 degrees. Barely warm to the touch. I removed them, fried them and plated up (I also cooked the blinis and cut some cabbage). It was a weird little dish really, it felt like it was made more for the look than the eating. It was underwhelming that it was exactly what it looked like. What I mean, is that if you cut circles in something, it suggests you’ve done something with it. This just feels like when you’re young, and you want to make a piece of chocolate cake look prettier so you take a satsuma and put the segments round the edge of the plate. Also, the emulsion is not what they put on their picture, theirs was thick and syrupy.
![](http://15.188.249.42/wp-content/uploads/2021/02/volducanard.png)
Well that’s all I’ve got. I hope you enjoyed, it was slightly dissapointing for a level 3 dish (they’re divided up into 3 difficulties), but we ate every morsel. OKay, bye!
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