Make sure before the pork is rolled that it is well herbed with parsley, thyme and rosemary.
Melt the duck fat and place the pork in a deep casserole dish. Pour over the duck fat making sure you are completely immersing the duck. Place in the oven at 110 degrees C for at least 2 hours. Check it after 1 and a half hours. It should be golden and very tender to touch.
Once cooked remove from the fat and place on a cooling rack and cover tightly with aluminium foil.
In a small pot, gently sweat the vegetables. Add the butter beans and bay leaves and cook for about 5 minutes. Then pour over the vegetable stock so as to completely cover the beans and cook for about 45 minutes until they are very soft. Remove from heat and drain the stock into a jug. Place the beans in a food processor and blend to a creamy texture adding the vegetable stock gradually until it reaches the correct texture.
In a small frying pan, place 25 grams of butter and when it is melting and foaming, add the maisala wine and bring to a quick boil. Then add the veal jus and reduce to a dense texture, still keeping the shine.
Cut the endives in quarters and place on a baking tray. Pour the olive oil over them and sprinkle with brown sugar. Drizzle the balsamic vinegar and season. Cover with thyme. Cook in the oven for 20-25 minutes until golden brown and crisp on the edges.
