Duck with Sweet and Sour Jam Sauce

Cook time 45 minutes
Servings 2

Remove duck from the fridge 40 minutes before cooking.


2 duck breasts

4 old-style jarred pickled onions - reserve ⅓ of cup of pickling juices

2 tbsp blackberry jam

⅓ cup of chicken stock

2 sprigs of thyme

Salt and pepper

1 small head of radicchio, outer leaves removed, cut into quarters

Sweet potato puree, to serve

Duck with Sweet and Sour Jam Sauce

Remove duck from the fridge 40 minutes before cooking.


Preheat the oven to 180°C.

Score the skin of the room-temperature duck with a criss-cross pattern. Pat the duck dry with paper towelling and season with salt and pepper. Add duck breasts to a cold pan, skin-side down. Start the cooking process on a low heat and gradually bring the heat up. Your aim is to render the fat and form a crispy golden skin; this should take 6-8 mins. Turn and cook the other side for 1 minute. Place duck on a tray skin side-up and transfer to the oven and cook for a further 6–8 minutes.

In the meantime, drain off most of the fat from the pan and add the radicchio quarters. Grill for 3-4 minutes on each side and reserve on a plate.

Cut the pickled onions in half and separate the layers of onions.

Once the duck is cooked, transfer to a plate and rest in a warm spot for a further 3–4 minutes.

For the sauce, add the onion to the pan over a medium-high heat. Caramelise for a few minutes before adding pickling juices, followed by the jam. Deglaze the pan with the chicken stock and add the thyme. Reduce by ⅓ and check seasoning.

Slice the duck and add any juices to the pan.

Serve the duck with a spoonful of mash, a wedge of grilled radicchio and jam sauce.