Duck breasts need the high heat of a grill to crisp the skin and leave the flesh a pale shade of pink.
- 4 duck breasts (about 300gm each), skin scored
- 4 figs, halved lenthways
- 1 radicchio, coarsely torn
- 1 witlof, leaves separated, coarsely chopped
Burnt honey and lavender sauce
- 90 gm (¼ cup) honey
- 1 tbsp red wine vinegar
- 1 tbsp extra-virgin olive oil
- 2 tsp dried lavender (see note)
- 1For burnt honey and lavender sauce, bring honey to the boil in a small saucepan over high heat and cook until caramelised (7-8 minutes). Remove from heat. Stir through vinegar and oil (be careful, it may spit), add lavender, season to taste and stand to infuse.
- 2Preheat a char-grill over medium-high heat. Grill duck, skin-side down, until golden and crisp (4-5 minutes), turn and cook until medium rare (3-4 minutes). Transfer to a warm plate, cover loosely with foil and stand until rested (5 minutes).
- 3Grill figs, cut-side down, until golden (1-2 minutes), then transfer to serving plates. Thinly slice duck and arrange on plates with radicchio and witlof. Drizzle with burnt honey and lavender sauce and serve immediately.
Note Dried lavender is available from Herbie's Spices and select delicatessens.
Drink Suggestion: Cool-climate pinot noir. Drink suggestion by Max Allen