Roast Duck Breast, Foie Gras, and Maple-Spice Pineapple Confit

Pineapple Confit

• 1 pineapple, peeled
• 1/2 cup maple syrup (preferably dark syrup for its robust flavour)
• 6 pink peppercorns
• 1 star anise, crushed
• 1 tablespoon coriander seeds, crushed

Duck and fois gras

• 1 duck breast
• 5 oz fresh duck foie gras
• Salt
• Vegetable oil, for cooking

Pineapple Confit

1. Cut pineapple into rectangles of about 2.5 cm by 5 cm (1 in. by 2 in).
2. In a saucepan, bring maple syrup and spices to a boil. Remove from heat and add the pineapple.
3. Refrigerate until ready to assemble.

Duck and Foie Gras

1. Cut the duck breast into fine long slices with a strip of skin on each.
2. Do the same with the foie gras but, instead, cut it crossways to obtain nice whole slices.
3. Salt both sides of the breast and foie gras, and set aside.

Assembly and Cooking

1. Gently drain the pineapple.
2. First, wrap the pieces of foie gras around the chunks of pineapple.
3. Then roll the slices of breast around the foie gras, making sure the skin is exposed.
4. Tie each roll with butcher’s string to form little roasts.
5. Brown them in a hot, lightly-oiled pan, 1 minute on each side.

Presentation

1. To serve, cut each little roast in two. Serve with potatoes and a drippings sauce, if desired.