Pine Nut and Endive Frittata with Crackling

1. 1

   In an 8-inch non-stick saute pan, render duck skin or bacon over medium heat to crisp cracklings.

2. 2

   Remove and set aside on paper towels and pour off all but 1 tablespoon of duck fat.

3. 3

   Add onion and cook until softened (about 8 to 10 minutes).

4. 4

   Add pine nuts and endives and cook 2 minutes until endives have softened.

5. 5

   Add eggs and cheese and season with salt and pepper and stir well with pine nut mixture.

6. 6

   Allow eggs to set on bottom by cooking without stirring 2 minutes and place in oven.

7. 7

   Cook 8 to 9 minutes, or until eggs have set but are not dried out.

8. 8

   Remove from oven, flip out onto plate and allow to cool.

9. 9

   To serve plain, slice into wedges like a pie and serve, sprinkling over pine nuts and cracklings or use as contorno for stuffed duck neck dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.