Duck breast with radicchio, orange and radishes


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Radicchio purée


Preheat a water bath to 65°C
Place the duck breasts in a vacuum bag with the herbs, oil, salt and pepper. Seal and cook for 17 minutes in the water bath
Meanwhile, to make the radicchio purée, add the onion and butter to a pan and sweat down over a medium heat. When golden brown add the radicchio and continue to cook down until softened and reduced
  • 1 onion, thinly sliced
  • 1 tbsp of butter
  • 2 radicchio, broken into leaves
When most of the moisture has reduced and the pan is fairly dry, add the orange juice, bring to the boil and cook for 1 minute. Remove from the heat and transfer the contents of the pan to a blender. Blitz to a smooth purée, adjusting the seasoning if needed. Set aside until ready to serve
Once cooked, remove the duck breasts from the vacuum bag and discard the herbs. Heat a large frying pan over a medium-high heat and place the duck skin-side down in the pan
Pan-fry for a few minutes until the skin is golden and caramelised, then turn over for 30 seconds to finish cooking. Remove from the pan and leave to rest for 5 minutes.
To serve, cut the duck breasts into thin slices. Spoon a layer of the radicchio purée on to each dish, then top with the sliced radishes and orange segments
Divide the duck slices between the dishes, followed by the mustard, sorrel and nasturtium leaves. Finish with a little seasoning and a drizzle of extra virgin olive oil
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