Smoked Duck Breast with caramelised apple, endive pesto and fried leek

For the chicory pesto, heat a fat-free pan. Add the pine nuts and toast them until golden brown. Remove the pine nuts from the pan and set them aside.

Cut off the bottom pieces of the chicory and cut the stems into coarse pieces. Pick the basil leaves. Peel the garlic and cut the clove into large pieces.

Place the chicory, basil, garlic and pine nuts in a blender and grind into pesto. While grinding, add enough olive oil to make a nice, firm pesto. Add salt and pepper to taste and store the pesto covered in the refrigerator.

For the caramelised apple, peel and core the Granny Smith. Cut 4 nice slices about 1 cm thick from the middle part of the apple.

Heat a pan without fat. Sprinkle the granulated sugar on a plate and dip both sides of the apple slices in the sugar and beat the excess. Cook the apple slices for about 30 seconds on each side until the sugar is caramelised. Let them cool and then store covered in the refrigerator.

Allow the duck breast, endive pesto and apple to come to a head.

Meanwhile, for the fried leeks, heat the peanut oil in a deep fryer or wok to 160°C. Cut the carrots and the green part of the leeks. Cut the white part into very thin strips.

Add the leeks to the hot oil and fry for 10-15 seconds until golden and crispy. Remove the leek from the pan, drain on kitchen paper and sprinkle with salt.

Roll up the slices of duck breast (2 slices for 1 roll). You need 5 rolls per person. Place the caramelised apple slices on a heat-resistant surface and heat briefly on both sides with a crème brûlée burner.

Place a caramelised apple slice on each plate. Place 5 rolls of duck breast on each plate. Make endive pesto quenelles with 2 tablespoons and place 1 quenelle on each plate, place some fried leeks next to it and garnish with the frisée, Shiso Purple and lamb's lettuce.