Pan roasted duck breast
To marinate the red cabbage: place the vinegar, sherry, lemon juice and 200ml water in a pan and bring to boil. Add the sliced cabbage and set aside. When cold refrigerate overnight.
To make the puree: place the chopped onion and garlic with the butter and cook for 2 minutes on medium heat. Add the squash and wet with the lemon juice, cook for 1 minute, then add the chicken stock and season with salt and pepper. Cook on low for 10-15 minutes. Pass the squash in a blender and purify until smooth.
Season the duck breasts with salt and pepper. Heat a non-stick pan to high then place the duck breasts skin side down, without any fat or oil, and cook for 15 seconds. Take the pan off the heat and set aside to gently cook the breasts with residual heat.
After 5 minutes, add all the butter and place the pan on low heat for 4-6 minutes. Keep wetting the breasts with the cooking liquid.
Rub the endive with hazelnut oil and sprinkle icing sugar then chargrill on medium heat for 1 minute each side and season with salt.