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4
first-course servingsEasy
Published 2003
Cool and crunchy, bitter and sweet, endive cut into little strips partners beautifully with shreds of duck confit. I sneak in a tiny bit of orange zest, since orange goes great with both confit and endive. Nuts, pecans or walnuts, add contrasting texture. Nuts of course bring to mind the idea of using nut oils in the vinaigrette, but beware—nut oils turn rancid so quickly that they’re sometimes even bad by the time you first open the bottle (see Nut Oils).