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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. in a saucepan combine onion, red wine, vinegar, sugar, thyme, cook on low until onions are tender and most liquid evaporates, set aside. | 2. cut off endive stems and separate into leaves. | 3. rinse with water and cook in microwave for 45 seconds, drain and set aside. | 4. place bacon in a skillet, cook until crispy, reserving fat. | 5. break bacon into pieces, add back to pan with endive and onion mixture, hazelnuts, parslet, 1/2 tsp lemon juice, stir well, check for seasoning. | 6. place endive mixture onto 6 serving plates make vinaigretter-whisk together pomegranate molasses, lemon juice, vinegar and hazelnut oil. | 7. spoon onto endive mixture, top with duck, serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
duck confit	3		reheated shredded	-	-	-	-
red onion	1		sliced	64.0	14.944	1.76	0.16
cabernet sauvignon wine	1/2	cup		-	-	-	-
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
sugar	1	pinch		1.1471	0.2869	0.0	0.0
thyme	1	bunch		-	-	-	-
endive	6	heads		523.26	103.113	38.475	6.156000000000001
bacon	2	slices		233.52	0.7168	7.0672	22.2264
hazelnut	1/4	cup	toasted skinned chopped	79.8	12.0	0.0	4.002
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
pomegranate molasses	2	tablespoons		-	-	-	-
lemon	1			1.2808	0.4116	0.0486	0.0132
red wine vinegar	1 1/2	1/2		5.662000000000001	0.0805	0.0119	0.0
hazelnut oil	1/4	cup		481.78	0.0	0.0	54.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.