An elegant gratin that equally impresses served for brunch or dinner.
1 lb [454 g] endives
2 tbsp [30 ml] butter
2 shallots, chopped
2 duck leg confits, bones and skin removed
2 cups [500 ml] dry white wine or chicken broth
2 pears, peeled and cut into quarters
3 cups [750 ml] homemade or store-bought bechamel sauce
3.5 oz [100 g] Gruyere or Swiss cheese, grated
¼ cup [65 ml] bread crumbs
Salt and pepper, to taste
Preheat oven to 350°F [180°C]. Butter one large or 4 individual baking dishes.
Cut endives in half and remove tough base. Set aside.
In a large pan over medium heat, melt butter. Add shallots and duck meat, cook 1 minute. Add in white wine, endives and pears. Season with salt and pepper. Cover and cook 8-10 minutes.
Meanwhile, blend bechamel sauce and half of the cheese.
Transfer endive and duck preparation to baking dish(es). Pour over bechamel sauce, sprinkle with bread crumbs and remaining cheese. Bake the single large baking dish for 45 minutes or the 4 individual baking dishes for 20 minutes, or until bubbly and golden. Serve very hot with a green salad.
Variation: Replace duck confit with chicken, ham or roast pork leftovers.
Recipe Credit: Adapted from EndivesDiva.com