-
1
In a small saucepan, combine the honey wine with 1/4 cup plus 1 tablespoon of the white port, the demi-glace and the lemon juice and bring to a boil.
-
2
Simmer over moderate heat until reduced to 1/3 cup, about 10 minutes.
-
3
Whisk in 1 tablespoon of the butter and the chestnut honey and season with salt and black pepper.
-
4
Preheat the broiler.
-
5
Heat a large skillet.
-
6
Add the duck, skin side down, and cook over moderate heat until the skin is golden and crisp, 15 minutes; spoon off the fat as it accumulates in the skillet.
-
7
Season the duck, then turn the breasts skin side up and cook for 7 minutes longer for medium-rare.
-
8
Transfer the duck to a rimmed baking sheet, skin side up, and sprinkle with the chopped Jordan almonds, pressing to adhere.
-
9
Transfer the duck to the center of the oven and broil for about 2 minutes, or until the sugar is caramelized; turn the baking sheet as necessary for even browning.
-
10
Let the duck breasts rest before slicing.
-
11
In a medium skillet, melt the remaining 2 tablespoons of butter.
-
12
Add the chanterelles and cook over moderately high heat, stirring occasionally, until their liquid has evaporated and they are lightly browned, about 8 minutes.
-
13
Season the chanterelles with salt and black pepper, add the shallot and cook for 1 minute longer.
-
14
In a large bowl, whisk the walnut, grapeseed and hazelnut oils with the vinegar and the remaining 1 tablespoon of white port.
-
15
Stir in the parsley.
-
16
Add the frisee and chanterelles, season with salt and cayenne pepper and toss to coat.
-
17
Mound the salad on plates.
-
18
Reheat the honey wine sauce.
-
19
Cut the duck breasts crosswise into 1/2-inch slices and arrange them next to the salad.
-
20
Drizzle the sauce all around and serve.
