Roast duck with radicchio and macadamia nut salad. Photo / 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.
1 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.
2 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.
3 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.
4 Allow the duck to cool and then roughly shred the duck off the bone.
