Roast Duck and Pork Belly with Caramelised Endive

When I started blogging (who created that word anyway  – what is it, a Blather Log? No its a mash up of ‘Web’ and ‘Log’…so that should read ‘Wlog’ or ‘Weg’ but those words are crap, so I guess ‘Blog’ is good) I thought ‘The world is my oyster’, and ‘I’ll never run out of ideas’.

But I do. Frequently. I mean there are only so many ways you can boil a piece of beef. Or fry some prawns. Or burn some pastry.

And lets face it; the internet is a pile of crap. Type in ‘beef recipes’ or ‘interesting things to do with a potato’ and it’s not as if Google comes up with anything different – it’s just the same old, same old…

However if you should happen to type into that little rectangular box something like, oh I don’t know…’Roast Duck and Pork Belly with Caramelised Endive’… you might find a recipe for something interesting, like ‘Roast Duck and Pork Belly with Caramelised Endive’, for example. Maybe.

And so I did. Such inspiration came from the ‘Great British Chefs‘ website. It’s packed full of random dishes which may or may not have actually been tried out. Anyway combining duck and pork and other things sounded good to me so I tried it out…


There is quite a lot to this creation in terms of ingredients but it’s not complicated. You just make all the elements, one at a time, and then reheat and serve. Eeeaaasy….basically you’re creating a piece of pork on a pastry base with a duck breast sliced onto spinach with a side of mushrooms.

For the duck:

  • Duck breasts, skin scored
  • 20g of honey
  • salt
  • pepper
  • olive oil

For the pastry bases:

  • 2 sheets of filo pastry
  • 20g of butter, melted
  • 2 sprigs of thyme, picked
  • pepper
  • salt

For the pork:

  • Belly pork
  • Mustard
  • Soy sauce
  • White wine
  • Honey
  • Chilli paste
  • Garlic paste
  • Chinese vinegar
  • Smoked paprika

Caramelised endive

  • Belgian endive , stalks removed and shredded
  • 80g of brown sugar
  • 250ml of orange juice

To plate

  • 200g of spinach, washed
  • 4 cep (no idea I just used expensive mushrooms) mushrooms
  • 50g of butter

First off you need to marinate the pork. The original recipe called for smoked pork belly but I couldn’t find any so I just marinated some unsmoked stuff…


I put the belly in a pot, added all the other ingredients and then left in the fridge for an hour. Then it went in a baking dish and I cooked it on a low heat (about 160 centigrade) for about an hour and a half:


At the end of the cooking time it was crisping up nicely:


Set the pork aside and move on to the pastry:


Cut the sheets into smallish squares. Slather a square in butter and sprinkle with thyme and sea salt and then lay another sheet on top. Repeat the process a couple of times:


Put the sheets on a baking tray and bake in a medium oven (about 180 centigrade) for 10 minutes:


Remove from the oven and leave to cool. Now the endive:


Boil up the sugar. Add the endive (sliced) and then the orange juice. Simmer for 10 mins until softened up:


Set aside. And now the duck! Fry skin side down for 5 mins until it starts to release it’s fat. Flip over and cook for a further 3 mins:


Now pour over the honey and pop in the oven (same temp as for the pastry) for another five mins. Meanwhile fry the mushrooms in some fat and then add the spinach.

And serve. Get a pastry slice, put on a baking tray and dollop on some endive. Slice off a piece of the pork and smear on some of the pork juice:


Heat under a grill to caramelise the pork a bit.

Place the pork pastry creation on a warm plate. Put some spinach on the other side of the plate. Slice the duck and arrange on top of the spinach. Finish with a spoonful of mushrooms. Drizzle some juice on top of the duck:


This was okay. Not stunning, but okay. The pork was a bit too fatty, and combined with the duck it was FATTY. Nevertheless it was very tasty (and by tasty I mean rich) so thank god for the white wine. The acidity was essential to cut through the grease…essential people, honest.

38 thoughts on “Roast Duck and Pork Belly with Caramelised Endive

  1. What happened to your diet??
    I agree about “googling” recipes and finding not a lot of originality.
    I still have to find some pork belly to cook with soon.
    Looks like you had a great dinner

  2. You inspired me to try Yorkshire Pudding for the first time last week. I just made it from a box, but now that it’s one of my new favorites, I’ll use a recipe. Thank you for nudging me to try it!

  3. Now that looks like a 5 star meal – so beautifully presented. I like how you simplified it because if I ever found a recipe that looked like that, there’d be no chance of my trying it. I used to have a little shop near me that sold duck but since that’s closed, I’ve yet to come up with another source.

    • Yes I don’t really get why you’d put duck and pork belly in the same recipe unless you have some kind of doctor’s order that says you must eat obscene amounts of rendered animal fat.

    • Yes i think the food industry is just kind of hoping its all going to go away. I am kind of wondering how much horse meat i;ve eaten over the years without knowing about it

      And yes you could easily just miss the pork out – a bit fatty for me

  4. That looks so delish! I’m in a quandry about what to cook for dinner tonight – in three hours to be precise. I’ve invited a friend over who just moved house today. I’m sure he will eat anything I put infront of him but I like to impress. lol.

    By the way, did you know that witlof (or endive as you call it) is a reverse vegetable? In that it is yellow when it is good and green when it is not so good? 🙂

  5. I roasted a duck for the first time last weekend and have been using the leftover fat to make omelets. Life is good. Now I need a pork belly.

    • Amazing. So the news of Fungus ready meals has hit the East Coast, swept through the prairies and arrived in the south west already (sorry I am thinking that’s where you are) – I’m so pleased I resisted the temptations of cheap burgers and frozen lasagne right now (but I did eat BSE-ridden beef back in the early 1990s) I guess we reap what we sow

  6. That does look complicated, but as you explain it sounds fairly straightforward to make, even though I imagine it takes about 4.5 hours to get through it all. My first thought looking at it was this this is a rich dish. And isn’t that just what we need sometimes? Actually, i just got back from a large Vietnamese meal that was, how shall I say it, on the greasy side, so rich is definitely not what I need right at the minute! The glass of crisp white wine though … that’s what I need!

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