Caponata (braised vegetables)
• 2 red onion • 2 white zucchini • 1 eggplant • 2 red capsicums • 2 yellow bullhorn chillies • 3 Desiree potatoes • 150 ml olive oil • 3 gloves of garlic • 5 g chopped parsley • 4 g salt
• Chop the vegetables into equal
proportions. • Put all ingredients into a large saucepan and cover with a lid and cook over moderate heat for 25 minutes • Poach an egg in water and vinegar. • Season the duck breast and sear skin side down in a hot pan using vegetable oil and a tiny knob of cold butter. Put the breast into a hot oven for 4–5 minutes. • Take the breast out of the oven and allow to rest for 5 minutes. Reheat in the pan before slicing. • Place the caponata onto the plate then place the duck breast on top and the poached egg on the side. Season the egg with salt and pepper and drizzle with olive oil.