First of all, know that this is, I quote, "an etiolated chicory," and its name endive comes from the Latin endivis, a transcription of the Byzantine endivi. Called at its beginning "Brussels chicory," a name that was translated to Flemish as "witloof," here in the North we call it "chicon," this name having been given to it because it has a "chicot," that is to say a core. So one day, knowing how well this beautiful vegetable goes with smoked flavors, I had the idea of pairing it with one of my local products, smoked and dried duck breast, and the result exceeded my expectations. Try it and tell me what you think.

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Ingredients for 4 servings

servings
Chicory braised Landes style for 4 people:
  • 4 beautiful field-grown endives, well wiped, halved lengthwise, the heart end removed
  • 2.1 cups (50 cl) of good brown beer or chicken stock
  • 12 thin slices of dried duck breast
  • 12 halves of small dried tomatoes
  • 1.4 oz (40 g) of salted butter or one tablespoon of duck fat
  • Fine salt, porcini powder, and freshly ground pepper