Duck & Braised Baby Onion Salad

Updated at: Thu, 17 Aug 2023 04:01:00 GMT

Step 1

POT-ROAST Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil, and seasoning. To make sure they do get crispy, don’t overcrowd the tray – use two trays if necessary. Roast in the hot oven for 30-35 minutes. At the halfway mark, add the halved radish to the tray and give the tray a shift. Roast for the remaining time until the potatoes and radishes are soft.

Step 2

BRAISE, BABY (ONION)! Peel the baby onions and halve them lengthways. Don’t remove the tip that keeps the layers joined together. Place a nonstick pan, with a lid, over a medium heat. Pour in enough oil to cover the base. Add the onion halves, cut-side down, in a single layer. Once the oil is sizzling, reduce to a low heat and pop on the lid. Leave the onions to braise for 20-25 minutes until the onions are soft and the cut-side is caramelised, shifting occasionally.

Step 3

SIZZLING DUCK Pat the duck dry with paper towel. Place the duck breasts in a cold pan skin-side down without oil (the duck breasts will render their own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high and drain the excess duck fat. Flip the duck breasts, and cook for 2-4 minutes on the other side. (This time frame will yield a medium-rare result.) Remove from the pan on completion and allow to rest for 3 minutes before slicing.

Step 4

TRUFFLE SOME FEATHERS Return the pan, wiped down if necessary, to a medium heat with the cream. Leave to simmer for 2-4 minutes or until the cream is hot. Remove from the heat and add the truffle oil (to taste) and some seasoning. Mix until fully combined. Add a splash of water to loosen the sauce, if necessary.

Step 5

FANCY SALAD When the onions are done, place in a salad bowl. Add the rinsed salad leaves, ½ the cheese ribbons, seasoning, and a drizzle of oil.

Step 6

PLATE IT UP! Plate up the duck slices. Drizzle over the truffle sauce and sprinkle over the remaining cheese ribbons. Serve with the roasted radish and baby potatoes. Side with the braised onion salad. Amazing work, Chef!

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