Roast duck breast with hazelnut sauce

AT A GLANCE

  • Serves 6 people

"Hazelnuts make this dish unique with their fragrance," says Andreas Papadakis. "It's a simple dish and making the base sauce in advance makes things a lot simpler." At Osteria Ilaria Papadakis uses Italian hazelnuts from Piedmont, which, he says, have the best flavour.

  • 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
  •  
  • Duck sauce
  • 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
01   For 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.
02   Melt 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.
03   Cook 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.
04   Wipe 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.
05   Thickly slice duck breasts and transfer to plates, pour sauce over and serve with raddichio.
NoteDuck carcasses will need to be ordered from your butcher.

Topics:

DUCK, HAZELNUT, MAIN, ITALIAN

Recipe:

ANDREAS PAPADAKIS

Photography:

MARK ROPER

Styling:

LISA FEATHERBY

Drinking 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. , suggested by LUKE SKIDMORE

FEATURED IN

Oct 2017

Oct 2017

View Full Site