Radicchio Salad with Duck Breast

Ingredients

• 2 duck breast fillets (≈300 g)
• Salt
• Pepper (freshly ground)
• 6 grenadillas
• 1 small radicchio
• 4 tbsp white balsamic vinegar
• 2 tbsp Lime juice
• 1 tsp liquid honey
• 4 tbsp plant oil
• 2 tbsp toasted sesame oil
• 1 tsp freshly chopped thyme
• 1 tbsp black sesame seeds

Instructions

1. 1.

   Preheat the oven to 120°C (250°F) with both fan and top heating.

2. 2.

   Rinse the duck breasts, pat dry, and score the skin in a diamond pattern. Season all sides with salt and pepper. In a hot grill pan, sear the skin side for about 5 minutes until golden brown. Flip, remove from pan, and place on a wire rack. Roast in the oven (with a fat pan underneath) for 25-30 minutes until pink inside. Drain the fat from the pan.

3. 3.

   Wash the grenadillas and cut them lengthwise in half. Place the cut sides down in the hot, oiled grill pan and cook for about 5 minutes. Flip and let rest on mild heat for 2–3 minutes. Wash, trim, dry, and tear the radicchio into small pieces.

4. 4.

   For the dressing, whisk together vinegar, lime juice, honey, salt, pepper, plant oil, sesame oil, thyme, and sesame seeds; taste and adjust seasoning.

5. 5.

   Remove the duck from the oven, let rest briefly, then slice. Arrange slices with grenadillas and radicchio on plates. Drizzle the dressing over the salad and serve.