Roasted duck salad
Duck's robust flavour means it's great cooked in many styles: the Chinese barbecued duck with flavours of star anise, ginger and five spice is beautiful in a simple stir-fry. I also love duck roasted with orange and juniper and tossed with some colourful radicchio leaves, waxy potatoes and hazelnuts to make a warm salad.
Ingredients
1 whole fresh duck
3 juniper berries
1 fresh bay leaf
1 orange, cut in quarters
Salt and freshly ground pepper
8 shallots or pickling onions, peeled and left whole
1 radicchio
4 medium waxy potatoes, such as nicola or kipfler
2 tbsp aged red wine vinegar
4 tbsp extra virgin olive oil
¼ cup hazelnuts, toasted, shelled and roughly chopped
Method
Preheat the oven to 200C.
Rinse and pat dry the duck. Place the juniper, bay leaf, orange and a pinch of salt in the cavity. Season with salt and pepper and roast in a baking tray with the onions for 45 minutes.
Remove the onions, which should be golden brown, and continue to cook the duck for another 45 minutes or until dark golden brown all over. Remove and allow to rest. Meanwhile, wash the radicchio and tear into pieces. Boil the potatoes in their skins until soft, peel and cut into slices. Combine the vinegar and olive oil with a pinch of salt and a few grinds of pepper. Drain duck juices and strain into the dressing.
Carve the duck into smallish pieces by detaching the thighs first and then taking off the breasts.
To serve: Toss the radicchio leaves with the warm potato slices, onions and dressing. Season and divide between serving plates. Finish with duck pieces and a sprinkle of chopped hazelnuts. Serve immediately with a drizzle of any leftover juices.
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Brigitte Hafner is a chef, restaurateur and recipe writer.From our partners
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