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Eat The Seasons - September Recipe of the Month

Eat the Seasons - SeptemberA mouth-watering recipe perfect for September, whatever the weather, enjoy the deliciously rich tastes of the roasted duck and smoked pork belly accompanied perfectly by the caramelised endive and ceps.




Honey roasted breast of Creedy Carver duck with smoked belly pork, caramelised endive and ceps.

Breast of Creedy Carver duck

• 20g of honey
• salt
• pepper
• olive oil
• 4 Creedy Carver duck breasts, skin scored

Tart bases

• 1 sheet of filo pastry
• salt
• pepper
• 20g of butter, melted
• 2 sprigs of thyme, picked

Smoked belly pork

• 80g of cooked smoked belly pork, cut into 4 pieces

Caramelised endive

• 250ml of orange juice
• 80g of brown sugar
• 4 heads Belgian endive , stalks removed and shredded

To plate

• 200g of spinach, washed
• 50g of butter
• 4 cep mushrooms

For the endive, melt the sugar in a pan on a low heat and allow to caramelise. Add the endive and stir to coat. When the steam dies down, add the orange juice, cover and bring to the boil. Uncover and cook down until very reduced and syrupy. Remove and cool
For the tart bases, preheat the oven to 180°C/Gas mark 6. Place a quarter of the pastry on a chopping board and roll out flat. Brush with butter and sprinkle with thyme and salt. Repeat three times and then cut the pastry into 4
Place these on a non-stick baking tray and cook for 10 minutes until golden. When cooked, remove carefully and place on a wire rack to cool
Preheat the oven to 220°C/Gas mark 8. In a little olive oil, cook the duck breast skin side down until golden and crispy, then turn over and colour the bottom
Turn back over and cook skin side down in the oven for a further 5 minutes, then remove and brush all over with honey. Rest and reserve any juices for the sauce
In a hot pan, sauté the ceps in a little of the butter until golden, then add the spinach and wilt. Season these and put to one side
Cook the smoked belly pork boiled in water until tender about 3 hours
Top each of the little tart bases with a spoon of the endive and then a piece of pork belly. Place under a grill to heat and caramelise the top
On a warm plate place one of the endive tarts on one side and some of the spinach on the other. Slice the duck and season. Place this on the spinach and scatter some of the ceps around. Pour any resting juices around. Serve


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The Montagu Arms Hotel, Beaulieu, New Forest, Hampshire. SO42 7ZL
Tel: 01590 612324, Fax: 01590 612188
Central Reservations: 01590 624467
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