AT A GLANCE
Duck breasts need the high heat of a grill to crisp the skin and leave the flesh a pale shade of pink.
|01||For burnt honey and lavender sauce, bring honey to the boil in a small saucepan over high heat and cook until caramelised (7-8 minutes). Remove from heat. Stir through vinegar and oil (be careful, it may spit), add lavender, season to taste and stand to infuse.|
|02||Preheat a char-grill over medium-high heat. Grill duck, skin-side down, until golden and crisp (4-5 minutes), turn and cook until medium rare (3-4 minutes). Transfer to a warm plate, cover loosely with foil and stand until rested (5 minutes).|
|03||Grill figs, cut-side down, until golden (1-2 minutes), then transfer to serving plates. Thinly slice duck and arrange on plates with radicchio and witlof. Drizzle with burnt honey and lavender sauce and serve immediately.|
Note Dried lavender is available from Herbie's Spices and select delicatessens.