Duck breast with radicchio, orange and radishes
Item 1 of 1
- medium
- 4
- 45 minutes
The combination of duck and orange is an irrefutable classic. Lorenzo Cogo gives the dish his own twist using a purée of radicchio – the famed Italian leafy vegetable. The bitter notes of the radicchio are further enhanced with a generous scattering of mustard, nasturtium and sorrel leaves, perfectly balancing the zesty sweetness of orange and the rich duck.
First published in 2016
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Ingredients
Metric
Imperial
Duck
- 2 duck breasts
- 1 sprig of thyme
- 1 sprig of rosemary
- 1 dash of olive oil
- salt
- black pepper
Radicchio purée
- 2 radicchio, broken into leaves
- 1 onion, thinly sliced
- 2 oranges, juiced
- 1 tbsp of butter
- salt
- black pepper
Garnish
- 8 baby radishes, finely sliced
- 1 orange, peeled and sliced into segments
- 20 nasturtium leaves
- 20 black mustard leaves
- 20 sorrel leaves
- extra virgin olive oil
- salt flakes
- black pepper
SAVE RECIPE
Equipment
- Water bath
- Vacuum bags
- Bar sealer
- Blender
Method
1
Preheat a water bath to 65°C
2
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
- 2 duck breasts
- 1 sprig of thyme
- 1 sprig of rosemary
- 1 dash of olive oil
- salt
- black pepper
3
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
4
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
- 2 oranges, juiced
- salt
- black pepper
5
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
6
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.
7
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
- 8 baby radishes, finely sliced
- 1 orange, peeled and sliced into segments
8
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
- 20 nasturtium leaves
- 20 sorrel leaves
- 20 black mustard leaves
- salt flakes
- black pepper
- extra virgin olive oil
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