You may also like
Categories:Viewed: 11 - Published at: 9 years ago
Ingredients
- 1 pound duck skin or duck bacon, cut into 1-inch to 1/4 -inch lardons
- 1/2 medium red onion, thinly sliced
- 1/2 cup pine nuts
- 2 Belgian endives, sliced into 1/2-inch rounds
- 8 eggs, beaten
- 1/4 cup Pecorino cheese
- Salt and pepper to taste
Method
- 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.
