2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Chicory is becoming popular in our country, although many housewives are still wondering what they can cook with it.
Chicory is slightly bitter in taste and has the appearance of a small cob. When cut into salads, it is supplemented with lemon juice. Chicory can be roasted, cut in half or whole.
Very often, before baking, the chicory is wrapped in strips of bacon. Chicory leaves are used to prepare appetizers, as they have the shape of a boat and can be filled with various products.
You can surprise your guests with an exquisite French specialty - duck breast with chicory and pomegranate and wine dressing. You need 300 grams of duck breast, 200 grams of chicory, 2 pears, 2 tablespoons of brown sugar, the juice of 1 pomegranate, half a glass of red wine, a handful of pine nuts, salt and pepper to taste, 50 grams of butter, 1 tablespoon of honey and 5 tablespoons soy sauce.
Shallow incisions are made on the duck breasts and the meat is marinated for half an hour in a mixture of honey, soy sauce, salt and pepper. Chicory is divided into individual leaves. Fry in a little butter for 5 minutes.
Duck breasts are fried for 2 minutes on each side, then baked in an oven at 220 degrees for 10 minutes. Roast the pine nuts in a dry pan. Put the pears in a mixture of the remaining butter, 2 tablespoons of wine and 2 tablespoons of sugar and stew for 3-4 minutes.
Prepare a dressing by adding the remaining wine and pomegranate juice to the roasting sauce. Boil for 20 minutes on low heat until slightly thickened. Put the duck breasts on a plate, sprinkle with cedar nuts on top, put the pears and pour the sauce over everything.
Chicory with figs and blue cheese is a delicious and unconventional hors d'oeuvre. You need 3 chicory heads, 6 figs, 150 grams of blue cheese, 100 grams of cream, 50 grams of walnuts, 3 tablespoons of brown sugar, 2 tablespoons of olive oil, salt, white pepper.
The cheese is mashed and mixed with the cream. Heat the sugar and walnuts lightly in a bowl on the hob and then pour over the foil. Once the mixture has cooled, the walnuts are separated from each other.
Figs are cut into quarters, placed on foil, sprinkled with olive oil, salt and pepper and baked for 15 minutes at 180 degrees. Divide the chicory into leaves and put a little of the cream mixture, a quarter of a roasted fig and a walnut on each leaf.
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