2 tablespoons butter
2 heads yellow endive, split in half lengthwise
1 head red endive
3 strips orange peel
1 piece star anise
1/4 stick cinnamon
1 sprig thyme
Juice of 1 orange
Heat a medium sauté pan over medium-high heat. Add butter. When butter is melted and foamy, right before it turns into brown butter, place the pieces of yellow endive in the pan cut side down and sear until browned, about 2-3 minutes.
Add orange peel, star anise, cinnamon stick, and thyme, and bring to a low, bubbly simmer for 5 to 8 minutes. It is important to watch the pan closely to make sure that the butter doesn’t burn.
Flip endive over and add orange juice. Simmer another 2 minutes, remove the pan from the heat and cover. Let rest for 10 minutes.
While resting, make endive feathers, by cutting the end of the raw red endives off and then pull leaves off. Cut each leaf in half. Place pieces in ice water bath in order to crisp up leaves. Dry leaves on a paper towel before using as garnish.