- 2 tbsp butter
- 3 small radicchio heads, outer leaves removed, halved
- 6 duck breasts (about 200gm each), fat scored in a cross-hatch
- 100 gm roasted hazelnuts, crushed
- 50 ml hazelnut oil
- 2 tbsp sherry vinegar
- 2 duck carcasses, or duck bones, coarsely chopped (see note)
- 2 golden shallots, sliced
- 1 thyme sprig
- 1 fresh bay leaf
- 50 gm butter
- 150 ml Marsala
- 2 litres (8 cups) chicken stock
- 1For duck sauce, preheat oven to 180°C. Roast duck bones in a roasting pan until browned (1½ hours). Meanwhile, sauté shallot, thyme and bay leaf in butter in a large saucepan over medium-high heat until caramelised (6-8 minutes). Deglaze pan with Marsala and reduce until almost evaporated (2-3 minutes). Add chicken stock and roasted duck bones, bring to a simmer and cook until reduced to 500ml (1 hour). Pass through a fine sieve into a clean saucepan and season to taste.
- 2Melt butter in a large frying pan over low-medium heat, add radicchio cut-side down and cook, turning once until golden (5-6 minutes each side). Reduce heat to low and cook until wilted and tender (5 minutes). Season to taste and keep warm.
- 3Cook duck breasts skin-side down in a large non-stick ovenproof frying pan over low-medium heat until fat is rendered and skin is crisp (10-15 minutes). Drain fat into a container and reserve for another use (fat will keep refrigerated in a jar for a month; it's great for roasting potatoes). Transfer pan to oven, keeping duck breasts skin-side down, and roast until medium-rare (3-4 minutes; if your pan is not ovenproof, transfer duck to a heated ovenproof tray). Rest and keep warm.
- 4Wipe pan clean, then add hazelnuts and oil. Stir continuously over high heat to lightly toast (1 minute), deglaze pan with vinegar, then add reserved duck sauce and simmer for 2-3 minutes.
- 5Thickly slice duck breasts and transfer to plates, pour sauce over and serve with raddichio.
Duck carcasses will need to be ordered from your butcher.
Drink Suggestion: 2016 Patrick Sullivan 'Amazon' Pinot Noir, Yarra Valley, Vic. One of the best wines Patrick has made, it has a generous palate of raspberry and strawberry, savoury spice, tomato leaf and a lively acidity. Drink suggestion by Luke Skidmore