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Coffee beans, cinnamon and cardamom shall fry with duck breasts and provides a wonderful flavor. Provides 4 servings

Ingredients
Coffee Roasted Duck:
4 duck breasts
300 g of coffee beans, preferably raw
2 crushed pieces cinnamon
1 teaspoon whole cardamom capsules
salt and freshly ground pepper to taste

Pears and endivragu:

2 pears, peeled and sliced
6 x brushed almond potatoes
6 cloves garlic, peeled and sliced
3 endives, thinly sliced
2 dl port wine
2 tablespoons honey
1 dl double cream
1 tablespoon butter
salt and freshly ground pepper after taste

Method

Pear and endive ragu:

Preheat the oven to 200 degrees Celsius. Place the potatoes are on a salt bed in 25 minutes. Slice them.
Place the butter in a pot. Add the endives and fry on a little. Continue with pears, garlic and the sliced almonds potatoes.
Add the port wine, cream, honey and simmer for 15 minutes.
Season with salt and pepper.

Coffee Roasted Duck:

Trim the duck breasts, but save some of the off trimmed fat.
Let the duck fat melt in a frying pan. Then add the coffee beans, cinnamon and cardamom.
Place the breasts skin side down. Fry the breasts 6 minutes on skin side, then 2 minutes on the flesh side.
Salt and pepper the breasts and let them go in the oven at 200 degrees for 5-10 minutes.

Cut the duck breasts and serve them with ragun.