confit turnip

Peel and coarsely grate the turnips and sweat in the duck fat, covered and stirring frequently - until tender.
Season with salt and pepper.

cherry puree

Defrost the cherries overnight. Make a caramel with the sugar, add the defrosted cherry liquor to the pan and place a lid on top.
When all of the caramel has dissolved add the cherries and cook for 30 minutes. Blend to a smooth puree and season as required.

endive for tart fine

Cut the endives in half and score the roots.
Get a pan large enough for the endive medium hot.
Add a little vegetable oil, season the endives and caramelize them cut-face down – until golden.
Carefully remove from the pan. Cover the base of the pan with the caster sugar and make a caramel, deglaze with the orange juice, add the endives back in, cover with a lid and cook until just tender.
Remove endive from the pan and place on to a cooling rack. Reduce the juice down to a glaze and keep aside. Place endive into fridge to cool down.

endive tart fine

Cut out a sheet of puff pastry sufficient to hold all the endive halves – allowing a border of 2cm. Dot the pastry with a fork. Line the endives neatly along the pastry.
Dust with icing sugar and spray with water

Bake at 170 degrees (0% humidity) for 25 minutes.
Flip the tart over and bake again at 170 degrees, covered with a tray, for 10 minuets. Remove top tray and check tart to see if the base is properly cooked.

It must be crisp. Cook further if necessary.
Remove from oven and onto wired rack.

plating

Score the duck carefully right along the length of the breasts. Using a heavy based pan colour the duck skin, rendering out the fat, until the skin is crisp and golden all over.
This should take 10 or so minutes. Roast the duck at 150 degrees C for 25 or so minutes, until pink. Cook for longer if necessary. Remove the duck from the oven and allow to rest for 15 minutes.
Warm the tarte fine, the cherry puree, the turnip and sauce. Remove the duck breasts from the carcass, season with salt and carve into fine slices.