Grate the zest from the untreated orange, set aside.
Squeeze the orange completely.
Melt the butter in a wide, coated frying pan, add the sugar, and roll gently, swirling the pan occasionally, until a light brown caramel forms.
Add chicory, white cut-side down to caramel butter mold, sauté briefly.
Add orange juice and juice of one lemon, season. Steam at medium heat for about 10 minutes. Turn chicory once to the other side. Slice flesh thinly, sprinkle with orange zest set aside. Serve.
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