Cooking the duck breasts first in the pan to colour and caramelise the skin and then in the oven to gently cook them through is a sure way to success.
- 100 ml olive oil
- 2 duck breasts (about 250gm each), skin scored in a crosshatch pattern
- 200 gm duck livers, trimmed
- 50 ml red wine vinegar
- 25 gm salted baby capers, rinsed and drained
- 1 tbsp Dijon mustard
- 1 radicchio (about 230gm), leaves coarsely torn
- 4 witlof, leaves separated
- To serve: flat-leaf parsley
- 1Preheat oven to 150C. Heat half the olive oil in a large frying pan over medium-high heat, add duck skin-side down and cook until golden (3 minutes), then turn and cook until browned (2-3 minutes). Transfer duck to an oven tray and roast until breasts are medium-rare (8-10 minutes). Remove from oven, cover loosely with foil and set aside.
- 2Add remaining oil to pan, increase heat to high, add livers and cook, turning often, until browned (1-2 minutes). Add vinegar, capers and mustard, season to taste and set aside.
- 3Arrange salad leaves on plates, thinly slice duck breasts and arrange over leaves, then spoon over warm livers and dressing. Scatter with parsley and serve immediately.
This recipe is from the July 2012 issue of .
Drink Suggestion: Deep, dark red Madiran or bold Barossa cabernet. Drink suggestion by Max Allen