Duck Breast and Livers With Bitter Leaves
Australian Gourmet Traveller recipe for Duck breast and livers with bitter leaves
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Cooking tools:
- Oven
- Stove
- Skillet
- Baking sheet
- Aluminum foil
- Chef's knife
- Cutting board
- Spoon
- Plate
Ingredients
- 100 ml olive oil
- 2 duck breasts (about 250gm each), skin scored in a crosshatch pattern
- 200 gm duck livers, trimmed
- 50 ml red wine vinegar
- 25 gm salted baby capers, rinsed and drained
- 1 tbsp Dijon mustard
- 1 radicchio (about 230gm), leaves coarsely torn
- 4 witlof, leaves separated
- To serve: flat-leaf parsley
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