Duck Breast Crusted with Honeyed Nuts Coffee Infusion and Brandied Cherries - blanched almonds

Method

• To make the crust, chop the toasted nuts coarsely.
• Do not reduce the nuts to a powder.
• Stir the nuts into the honey and set aside.
• To make the coffee sauce, in a heavy-bottomed saucepot, bring the consomme and the cream to a boil, reduce the heat, and let simmer.
• Stirring occasionally, reduce the sauce by about 3/4, until it will coat the back of a wooden spoon.
• Add the cracked coffee beans, cover, and turn off the heat.
• Let the sauce infuse for 10 minutes, then strain, and adjust the seasoning with salt and pepper.
• Set sauce aside and keep warm.
• Preheat the broiler.
• To prepare the duck breast, trim away excess fat and lightly score the skins with a sharp knife.
• Season with salt and pepper and cook, skin side down, over medium heat in 4 tablespoons of the canola oil.
• As the duck breasts render their own fat, the skins will crisp and become golden brown.
• Drain off excess fat periodically.
• Cook the duck breasts for about 10 minutes.
• Turn the breasts onto their flesh side and cook for 1 more minute.
• Remove the breasts from the pan, and wipe pan clean with a paper towel.
• In a separate saute pan, heat the remaining canola oil.
• Add the endive, orange zest, and sugar, and saute until the endive is wilted.
• Set aside and keep warm.
• Spread each breast with 1 1/2 tablespoons of the honey nut crust, and place them back in the clean pan.
• Caramelize the duck under the broiler for 1 minute, making sure the crust doesn't burn.
• Remove the breasts to a plate and rest for 5 minutes.
• To serve duck breast, slice each breast into 1/4-inch thick pieces and fan out.
• Place slices on warmed plates with sauteed endive.
• Pour the coffee sauce around duck breast, and garnish with the brandied cherries.