Photo by Robert Trathen
A little of this goes a long way to my taste. I like to mix it up with other less strident leaves but I can't resist its gorgeous ruby colour. Balance its robust taste with rich meats such as duck. Like witlof, radicchio can also be braised and used as a hot vegetable.
- Sit the duck on a rack over a baking dish. I used half a duck but you could use portioned duck legs or breast. Season well.
- In the dish itself spread peeled diced golden kumara. Put into a high oven for 10 mins then turn down to medium.
- As the duck cooks the kumara will cook in the fat it releases.
- Once the kumara is cooked remove it from the dish, drain on paper towel and return to the oven in a clean pan to crisp up.
- Allow the duck to cool and then roughly shred the duck off the bone.
- Make a salad base of torn radicchio, macadamia nuts and maybe a few more gentle greens.
- Arrange the kumara chunks and shredded duck across the base. Make a dressing of hazelnut oil and a little lime juice to splash across this luxurious offering.