I love a duck, don’t you? This is a bit of a crowd pleaser – I cook up some freekeh or use up any left over brown rice from last night’s dinner, chop up some fennel and spring onion. Toss this with some beautiful crispy roast duck, toasted walnuts, sesame seeds, and spoon into perfect little purple radicchio cups. Finished with a drizzle of a lime-spiked hoi sin dressing. If you don’t love a duck… you will after this. Quack.
2 Chinese roast duck breasts – available from Chinese BBQ shops or selected butchers
2 cups cooked freekeh, or brown rice
1 baby fennel, roughly chopped into a small dice, fronds reserved
½ cup walnuts
3 spring onions, white and green bits sliced on the diagonal
¼ cup sesame seeds
8 whole radicchio leaves
Remaining radicchio leaves, thinly sliced
4 tbsp hoi sin sauce
Juice of 2 limes
1 green pear, thinly sliced into matchsticks
1 tbsp apple cider vinegar
¼ tsp caster sugar
For the pear pickle, combine the sliced pear, vinegar, sugar and a very generous pinch of salt in a small bowl. Toss well and set aside to pickle for 10-15 minutes.
Using your fingers, or two forks, shred the roast duck. Set aside.
Heat a pan over low-medium heat. Add the walnuts and dry roast until golden and fragrant. Remove from heat and allow to cool slightly before roughly chopping into chunky pieces.
In a bowl, combine the cooked freekeh – or rice – chopped fennel, walnuts, sesame seeds, sliced radicchio, fennel fronds, and the shredded duck. Toss.
Put the hoi sin sauce into a small bowl and add the lime juice. Mix together. Drizzle half of this mixture over the freekeh and duck mixture. Toss again. Season to taste.
When ready to serve, spoon some of the duck and freekeh mix into each radicchio cup. Top with some of the pickled pear, some extra sliced spring onions and a drizzle of the remaining hoi sin dressing. Serve immediately.