English Version of An Old Classic, 3 Star Michelin Chef Jean- Michel Lorain .

duck filet

🥗Healthier: chicken breast

💰Cheaper: pork tenderloin

Chicken breast is leaner, while pork tenderloin offers a similar texture at a lower cost.

arabica coffee

🥗Healthier: decaf coffee

💰Cheaper: instant coffee

Decaf coffee reduces caffeine intake, while instant coffee is more affordable.

Prepare duck filets by scoring the skin deeply.

Heat olive oil in a skillet over medium-high heat until shimmering.

Sear the duck filets skin-side down until the skin is crispy and golden brown.

Flip the duck filets and place them in the oven to roast.

While the duck is roasting, prepare the endives by cutting them in half lengthwise.

In a separate skillet, melt butter over medium heat and add chopped shallots and minced garlic.

Sauté until the shallots are translucent, about 3-4 minutes.

Add the endives to the skillet and cook until slightly wilted, about 5 minutes.

Pour in white wine and add brown sugar and thyme to the skillet with endives.

Cover and braise the endives until tender, about 15-20 minutes.

In a small saucepan, brew arabica coffee and reduce it over medium heat until thickened, about 10 minutes.

Stir in lemon juice and season with salt and pepper to taste.

Slice the rested duck filets and serve them over the braised endives, drizzling with the arabica sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens