Griddled duck breasts with green sauce and radicchio agrodolce

Name: Griddled duck breasts with green sauce and radicchio agrodolce
Cuisine: Italian
Ingredients: 100 ml (3½ fl oz/scant ½ cup) red wine; 2 tbsp caster (superfine) sugar; 4 x 180 g (scant 6½ oz) skinless, boneless duck breasts; 1 radicchio, shredded; 2 tbsp sunflower oil; 2 tbsp balsamic vinegar; 1 onion, thinly sliced; 25 g (scant 1 oz/1 cup) flat-leaf parsley; 25 g (scant 1 oz/1 cup) basil leaves; 2 anchovy fillets in oil; ½ tsp Dijon mustard; 4 x 180 g (scant 6½ oz) skinless, boneless duck breasts; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; 2 garlic cloves, crushed; 450 g (1 lb) waxy potatoes (such as Charlotte); 450 g (1 lb) waxy potatoes (such as Charlotte); 25 g (scant 1 oz/1¾ tbsp) unsalted butter; 2 tbsp olive oil; 50 g (1¾ oz) sweet dill pickled gherkins, finely diced; 50 g (1¾ oz/6 tbsp) capers, rinsed and drained; 2 tbsp white wine vinegar; 6 tbsp virgin olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

Serving cooked radicchio and other salad leaves rather than simply banishing them to the salad bowl is becoming more and more popular. The Italians have long appreciated cooked radicchio. The cooking removes some of the bitterness and adds a pleasant smoky flavour. Here I’ve made a radicchio agrodolce - sweet and sour radicchio.

Ingredients

2 tbsp sunflower oil
1 onion, thinly sliced
2 tbsp ba

Europe
Italy
Main course
Gluten-free

Method

For the green sauce, place the garlic, parsley, basil and anchovy fillets in a mortar and crush to a pulp. Add the mustard, gherkins, capers, vinegar and olive oil, and season with salt and pepper. Set aside.

Next make the radicchio. Put 1 tbsp sunflower oil in a pan over a medium heat. When the oil is hot, add the onion, reduce the heat and cook over a low heat for 6-8 minutes until go