AT A GLANCE
"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.
|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.|
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