endive and duck gratin

endive and duck gratin

  • Preparation Time 10 min
  • Cooking Time 55 min
  • Portions 4


  • 454 g (1 lb) of endives
  • 30 ml (2 tbsp) butter
  • 2 shallots, chopped
  • 3 duck leg confits, bones and skin removed
  • 500 ml (2 cups) dry white wine or chicken broth
  • 2 pears, peeled and cut into quarters
  • 750 ml (3 cups) homemade or store-bought bechamel sauce
  • 100 g (3.5 oz) Gruyere, Swiss or your choice of cheese, grated
  • Bread crumbs, salt and pepper to taste


  • Preheat oven to 180°C (350°F). Butter one or more 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 dishes. Pour over bechamel sauce, sprinkle with bread crumbs and remaining cheese.
  • Bake 45 minutes.


Replace duck confit with chicken, ham or roast pork leftovers.