FRIJE

Instructions

• 1.   Remove the orange zest and place it in a saucepan of water, let it boil for 10 minutes. Drain and let it cool.
• 2.   Squeeze the oranges to extract their juice.
• 3.   Cut the endives in half and remove the core. Place the endives in a large pot, pour the orange juice over them, cover and cook over low heat until the liquid has evaporated. Add the butter and cook, turning the endives occasionally. Add a little water if necessary. When they are tender and golden, stop cooking and keep warm.
• 4.   Sear the duck fillets in a large non-stick skillet, remove them and deglaze the cooking juices with the diluted jam in 2 tablespoons of water. Add the orange zest, salt, and pepper. Let it simmer for 5 minutes. Serve with the braised endives.