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1
To make the crust, chop the toasted nuts coarsely.
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2
Do not reduce the nuts to a powder.
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3
Stir the nuts into the honey and set aside.
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4
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.
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5
Stirring occasionally, reduce the sauce by about 3/4, until it will coat the back of a wooden spoon.
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6
Add the cracked coffee beans, cover, and turn off the heat.
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7
Let the sauce infuse for 10 minutes, then strain, and adjust the seasoning with salt and pepper.
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8
Set sauce aside and keep warm.
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9
Preheat the broiler.
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10
To prepare the duck breast, trim away excess fat and lightly score the skins with a sharp knife.
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11
Season with salt and pepper and cook, skin side down, over medium heat in 4 tablespoons of the canola oil.
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12
As the duck breasts render their own fat, the skins will crisp and become golden brown.
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13
Drain off excess fat periodically.
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14
Cook the duck breasts for about 10 minutes.
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15
Turn the breasts onto their flesh side and cook for 1 more minute.
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16
Remove the breasts from the pan, and wipe pan clean with a paper towel.
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17
In a separate saute pan, heat the remaining canola oil.
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18
Add the endive, orange zest, and sugar, and saute until the endive is wilted.
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19
Set aside and keep warm.
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20
Spread each breast with 1 1/2 tablespoons of the honey nut crust, and place them back in the clean pan.
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21
Caramelize the duck under the broiler for 1 minute, making sure the crust doesn't burn.
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22
Remove the breasts to a plate and rest for 5 minutes.
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23
To serve duck breast, slice each breast into 1/4-inch thick pieces and fan out.
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24
Place slices on warmed plates with sauteed endive.
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25
Pour the coffee sauce around duck breast, and garnish with the brandied cherries.
