Roast Duck Breast and Miso Glazed Leg with Bitter Leaf Salad

Serves 4

For the Duck

  • 4 free range duck breast
  • Salt and pepper
  • 4 free range duck drum sticks
  • 1 litre duck fat
  • Maldon sea salt
  • 2 limes
  • Lemon thyme
  • 75g Mirin
  • 10g soy sauce
  • 15g miso
  • 2 tbsp brown sugar
  • 150g chicken stock
  • ½ small radicchio

For the caramelised onion

  • 2 large onions- sliced into half moons
  • 1 tsp soft brown sugar
  • 125g unsalted butter
  • Pinch salt
  • 1 tbsp red wine vinegar

For the potatoes

  • 500g ratte potatoes
  • Salt

For the passion fruit

  • 400ml passion fruit juice
  • Level tbsp of caster sugar

For the bitterleaf salad

  • 4 x leaves of yellow chicory
  • Mix of baby salad and herbs (frisee, coriander, red mustard frill, micro lemon balm, mizuna)
  • ½ tsp dijon mustard
  • Pinch of sugar
  • 1 tbsp Cabernet sauvignon vinegar
  • 2 tbsp Grapeseed oil
  • 1 tbsp extra virgin olive oil
  • 1 tsp maple syrup

For the jus

  • 500ml chicken stock
  • 1 shallot
  • 1 clove of garlic
  • 10 sprigs of thyme
  • 100ml white wine


For the Duck Breast. Heat a large frying pan to a medium high heat. Lightly season the duck breasts with salt and pepper, and place in the dry pan skin side down. Cook until the blood starts coming out the top of the breasts, then gently sear on the flesh side.

For the Duck Drumsticks.  Peel the lime. Place a layer of salt in a small container, then some of the lime and thyme. Place the drumsticks on top, then some more salt, lime and thyme. Leave overnight to tenderise the duck drumsticks.

The next day, preheat the oven to 120 deg cel. Lightly rinse and dry the drumsticks. Place in an ovenproof dish, and cover with the duck fat. Cover the dish with foil, and cook for around 2 hours or until meat is tender.

Allow cooling a little in the fat, then carefully removing the drumsticks and allowing to cool full. Remove the meat from the bone, and cut into small pieces. Reserve for later.
Cut 4×10 cm disc from the radicchio leaves, and finely chop the rest. Combine the mirin, soy, miso, brown sugar, and chicken stock in a pan and reduce until it is thick and shiny, then add the drumstick meat and the chopped radicchio just before serving. Place a small spoonful of this mix onto the radicchio disc and fold over like a taco.

For the caramelised onion. Melt the butter in a medium size frying pan, and then add the onion, sugar and salt. Cook on a medium heat until golden brown all over, then add the vinegar, and drain off any excess fat.

For the ratte potatoes. Cook the potatoes in boiling salted water for about 20 minutes, or until tender. Allow to cool, and then slice into rounds. Heat a frying pan with a little olive oil until smoking and fry potatoes until golden brown. Combine with the caramelised onion.

For the passion fruit. Place ingredients in a small pan until thick, chill and place in a bottle.

For the salad. Put the salt, mustard, vinegar and sugar in a bowl, and mix to combine. Add the oils and whisk to emulsify. Gently mix the baby salad and herbs, add a little dressing and place on the chicory leaf.

For the jus. Sweat the shallot and garlic in a little olive oil until tender, add the wine, and reduce this by 2/3. Add the stock and thyme, and reduce by roughly ½ strain.