Radicchio

Robert Trathen

A little of this goes a long way to my taste. I like to mix it up with other less strident leaves but I can't resist its gorgeous ruby colour. Balance its robust taste with rich meats such as duck. Like witlof, radicchio can also be braised and used as a hot vegetable.

Ingredients

1	Duck (Main)
1	Salt & freshly ground pepper
1	Golden kumara, peeled and diced

salad

1 handful	Macadamia nuts
1 handful	Microgreens

dressing

1	Lime juice
1	Hazelnut oil

Directions

1. Sit the duck on a rack over a baking dish. I used half a duck but you could use portioned duck legs or breast. Season well.
2. In the dish itself spread peeled diced golden kumara. Put into a high oven for 10 mins then turn down to medium.
3. As the duck cooks the kumara will cook in the fat it releases.
4. Once the kumara is cooked remove it from the dish, drain on paper towel and return to the oven in a clean pan to crisp up.
5. Allow the duck to cool and then roughly shred the duck off the bone.
6. Make a salad base of torn radicchio, macadamia nuts and maybe a few more gentle greens.
7. Arrange the kumara chunks and shredded duck across the base. Make a dressing of hazelnut oil and a little lime juice to splash across this luxurious offering.