WebMar 31, 2012 · Method Preheat the oven to 180°C/fan 160°C/gas 4. Put the chicory, cut-side up, in an ovenproof dish. Dot all over with the butter and splash over the wine and stock. … With a sharp knife halve the whole duck breasts and score the skin in a 1/4-inch cross-hatch pattern. Put the duck in a large resealable bag. In a bowl whisk together the zest, the orange juice, the soy sauce, the oil, the honey, the vinegar, the red pepper flakes, and the salt, pour the marinade over the duck, and seal the … See more Remove the duck from the marinade, reserving the marinade, pat it dry between paper towels, and season it with salt and pepper. Heat 2 heavy skillets over … See more While the duck is cooking in a kettle sauté the garlic in the butter over moderately high heat, stirring, until it begins to turn golden, add the chicory with the water … See more Transfer the duck to a cutting board and let it stand for 5 minutes. To one of the skillets add the water, deglaze the skillet over moderate heat, scraping up the brown … See more
Caramelised chicory recipe - BBC Food
WebTo braise the chicory, melt another knob of butter in a pan until it foams and stir in the chicory as well as thyme leaves. Stir-fry them for a couple of minutes and pour in the chicken stock plus orange juice. Scrap up any browned bits from the base of the pan and continue to simmer it for another 2 minutes or until the chicory wilts. WebYORKSHIRE DUCK A L’ORANGE Roasted breast, braised chicory, burnt orange, carrot purée, duck leg pastilla PAN ROASTED COD LOIN Warm tartare sauce, mussels, braised gem, Parmentier potatoes NORTH ATLANTIC HALIBUT Broccoli purée, crab cake, Yorkshire coast sea herbs, almond & smoked garlic velouté CONFIT HISPI CABBAGE ipsilateral rhinorrhea and lacrimation
Braised, Citrusy Chicory with Puy Lentils — Eat4Wellbeing …
WebApr 23, 2009 · Recipe for Chicory with orange, honey and pepper Serves 2 to 4 4 chicory heads 1 tbsp olive oil 1 tbsp honey 1 tsp fresh thyme leaves Juice and zest of half an … WebMethod 1. Heat the oil and butter in a large, heavy-based sauté pan and brown the bacon until golden. Make sure you don’t burn the fat. Remove the lardons with a slotted spoon and set aside. 2. Sauté the chicory cut-side … WebRepeat with remaining veg and place in a shallow ovenproof dish. If you have any leftover celery, pop that in too. Pour in the stock and cream, season to taste and cover tightly with foil. Bake for 40 minutes or until the vegetables are soft. Remove the foil and stir in the peas. Cook for 10 minutes more until the bacon is crisp and the peas ... ipsilateral rectus abdominis muscle