| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
Belgian |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Duck skin or duck bacon, cut in 1 x 1/4" |
| 1/2 |
md |
Red onion, thinly sliced |
| 1/2 |
c |
Pine nuts |
| 2 |
|
Belgian endives, sliced, in 1/2" rounds |
| 8 |
|
Eggs, beaten |
| 1/4 |
c |
Pecorino cheese |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Preheat oven to 375 degrees.
In an 8-inch non-stick saute pan, render duck skin or bacon over medium
heat to crisp cracklings. Remove and set aside on paper towels and pour off
all but 1 tablespoon of duck fat. Add onion and cook until softened (about
8 to 10 minutes). Add pine nuts and endives and cook 2 minutes until
endives have softened. Add eggs and cheese and season with salt and pepper
and stir well with pine nut mixture. Allow eggs to set on bottom by cooking
without stirring 2 minutes and place in oven. Cook 8 to 9 minutes, or until
eggs have set but are not dried out. Remove from oven, flip out onto plate
and allow to cool.
To serve plain, slice into wedges like a pie and serve, sprinkling over
pine nuts and cracklings or use as contorno for stuffed duck neck dish.
Yield: 4 servings
Posted to MC-Recipe Digest V1 #366
Recipe by: Molto Mario
From: "suechef@sover.net" <suechef@sover.net>
Date: Sat, 4 Jan 1997 15:07:48 -0500 (EST)
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