STEP 1
Preheat your oven to 230 degrees Celsius fan bake. Pat the duck breasts dry with a paper towel, and set aside to come to room temperature.
STEP 2
Boil the parsnips in a saucepan until tender. Whilst they’re cooking, scatter the radicchio and grapes into a baking dish. Drizzle with oil, season with salt and bake for 10-15 minutes or until the cabbage is golden and the grapes have started to burst.
STEP 3
Drain the parsnip, then transfer to a blender or food processor along with 2 tablespoons of olive oil. Scrape down the blender, then stream in the cream with the blender running. Season with pepper to taste and more salt as needed, then set aside.
STEP 4
Lay the duck breasts skin down into a cold frying pan. Set over a medium heat, and use a spatula to apply pressure to keep the breasts flat as the fat renders. After the fat has begun to melt, raise the heat to high keeping pressure on the breasts.
STEP 5
Once the skin is crispy and golden, turn the breasts and cook for a further 2-3 minutes or until the internal temperature reaches 58℃. Drain the duck fat into a ramekin, then drizzle the Telegraph Hill Pomegranate and Bush Honey dressing over the duck. Turn to coat the breasts until glossy, then transfer to a plate and cover loosely with foil.
STEP 6
Wipe out the pan, or use a clean one, and combine the reserved duck fat, breadcrumbs and hazelnuts. Cook over high heat whilst stirring occasionally until golden brown and crisp, then season with salt and remove from the heat.
STEP 7
To plate, warm the puree if needed and spread over the base of two plates. Slice the rested duck breasts and sit on top of the puree, then nestle the cooked radicchio and grapes alongside. Sprinkle over the hazelnut breadcrumbs, then finish with a sprinkling of herbs and a drizzle of dressing. Enjoy!
Note: radicchio is a bitter cabbage, so if you prefer, red cabbage also works wonderfully in this recipe.
