Duck cotoletta with pickled radicchio salad

SERVES 2 // PREP TIME 15 MINS // COOK 6 MINS (PLUS PICKLING)

1 tbsp caster sugar

2 tbsp each white wine vinegar and

verjuice

1 tsp juniper berries

1 tsp sea salt flakes

1 small radicchio, cut into wedges

2 golden shallots, thinly sliced

80 gm (2 cups) panko crumbs

75 gm (¼ cup) plain flour, seasoned with

salt and pepper

1 egg, lightly beaten

2 duck breasts, skin removed, pounded to 0.5cm thick

Olive oil, for shallow frying

50 gm unsalted butter, chopped

½ cup sage leaves

1 For pickled radicchio, combine sugar, vinegar, verjuice, juniper and salt flakes in a small saucepan over high heat and bring to the boil, stirring to dissolve sugar. Place radicchio leaves and shallots in a bowl, pour over pickling liquid and set aside (10 minutes).

2 Place panko in a shallow bowl. Place flour in a bowl, and whisk egg in a separate bowl. Season duck with salt and pepper, then dust in flour, shaking off excess. Dip into egg, then press into panko crumbs until well coated all over. 3 Heat 2cm of olive oil in a deep-sided frying pan over medium-high heat. Cook duck cotoletta until golden brown and cooked through (2-3 minutes). Drain on paper towel. Wipe out pan, add butter and sage leaves, and cook until butter is nut brown and sage crisp (1 minute).

4 Serve duck, with radicchio salad, sage, and butter.