Rare roast duck, chicory and orange tart

Roll out the puff pastry into a disc shape and put into the fridge to chill.

Preheat the oven to 180C/ gas 4.

Cut the chicory in half lengthways, lay in a roasting pan just big enough to hold them, dot with butter, sprinkle over some sugar, pour in the orange juice and Grand Marnier and sprinkle over the coriander seeds and star anise. Cover and roast for about 20-30 minutes, until tender.

Remove from the oven and lift out the chicory with a slotted spoon. Leave the oven on.

Take an individual blini pan, tarte tartin pan or equivalent, smear the base with butter, sprinkle in some sugar and arrange the drained chicory in the pan.

Cut the chilled puff pastry to fit the size of the pan, leaving a slight overlap on the edge. Tuck the pastry around the sides and cook in the oven for about 15 minutes or until golden.

Cook the duck breast in a frying pan, skin side down, for 3-4 mins until the fat is browned, then turn over, transfer to a roasting pan and place in the oven for 4-5 minutes. Remove and allow to rest.

To serve, turn the chicory tart out, so that the pastry is on the bottom, and slice the duck. Lay the duck slices over the tart and garnish with fresh coriander leaves, a few orange segments and some small red chicory leaves.