A pairing for our Laougue 'Les Passionnés' Madiran. Recipe credit Pipers Farm
A warm, wintery salad of bitter radicchio paired with sweet beetroots and tender duck breast. The salty cheese along with the crunch of the walnuts bring this dish to life. Serve with a glass of our Madiran and you've got a serious feast on your hands.
Ingredients (serves 2)
- 2duck breasts
- 100gblue cheese
- 1tbspbalsamic vinegar
- 2heads of radicchio
- large bunchyoung beetroot
- small handfulwalnuts, toasted
- small bunchthyme
Cut the beetroots into wedges and dress with olive oil and salt. Roast at 180C for 15 mins.
Cut the radicchio into wedges and stir it into the beetroot. Roast for a further 10 minutes, then stir in the balsamic vinegar right at the end. Leave to one side whilst you prepare the duck.
Season the duck breasts and then cook in a hot saucepan. Caramelise on one side for about 4 mins. Turn the breasts over, and then add the sage and a knob of butter to the pan. Baste for around 5 mins. After this, remove from the pan and rest for a couple of mins. Slice each one in half.
In a separate pan, toast the walnuts with a little olive oil and thyme. Lightly crush them to release their nutty savoury aroma.
Combine everything together with the crumbled blue cheese. Serve with a generous glass of Madiran.