1 small head of radicchio, outer leaves removed, cut into quarters
Sweet potato puree, to serve
Preheat the oven to 180°C.
Remove duck from the fridge 40 minutes before cooking and score the skin with a criss-cross pattern. Pat the duck dry with paper towelling and season with salt and pepper.
Add duck breasts to a cold pan, skin-side down. Start the cooking process on a low heat and gradually bring the heat up. Your aim is to render the fat and form a crispy golden skin; this should take 6-8 mins. Turn and cook the other side for 1 minute.
Place duck on a tray skin side-up and transfer to the oven and cook for a further 6–8 minutes
In the meantime, drain off most of the fat from the pan and add the radicchio quarters. Grill for 3-4 minutes on each side and reserve on a plate.
Cut the pickled onions in half and separate the layers of onions.
Once the duck is cooked, transfer to a plate and rest in a warm spot for a further 3–4 minutes.
For the sauce, add the onion to the pan over a medium-high heat. Caramelise for a few minutes before adding pickling juices, followed by the Blackberry Conserve. Deglaze the pan with the chicken stock and add the thyme. Reduce by ⅓ and check seasoning.
Slice the duck and add any juices to the pan.
Serve the duck with a spoonful of mash, a wedge of grilled radicchio and Blackberry sauce.
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