1 mediumradicchio(200gm)washed,
leavestorn
2 babyChioggiabeetroot,thinly sliced
ona mandolin(seenote)
PICKLEDBLACKBERRIES
125 gmblackberries
250 gmmuscovadosugar
300 mlmaltvinegar
½ tspyellowmustardseeds
½ tspblackpeppercorns
SALTWATERDUCK
400 gmsalt
2 staranise
Finelygratedzestof1 orangeand
1 lemon
4 x duckMarylands(1kgtotal)
MARINATEDBEETROOT
12 babyredbeetroot,scrubbed,trimmed
100 mlverjuice
200 mlgrapeseedoil,plus 1 tbsp extra
WALNUTSAUCE
150 mlsoymilk
75 gmwalnuts,toasted
25 mlwalnutoil
2 tsp sherry vinegar1 Forpickledblackberries,place
blackberriesina sterilised500ml
(2cups)preservingjar.Combinesugar
and250ml(1 cup)waterina saucepan
overlowheat,stirringtodissolvesugar.
Stirinremainingingredientsandset
asidetocool.Pourpicklingliquidover
blackberriesandsealjar.Setaside
topickle(8hoursorovernight).
2 Forsaltwaterduck,combinesalt
with1 litre(4cups)waterina saucepan
overlowheat;stirtodissolve.Addstar
aniseandzests,transfertoa large,
shallowdishandrefrigeratetochill
(1 hour).Addduck,thencoverand
returntofridgetobrine(24hours).
3 Formarinatedbeetroot,boilwhole
beetrootsina mediumsaucepanuntil
just tender (20 minutes). When coolenoughtohandle,peelbeetrootsand
cutintowedges.Whiskverjuiceandoil
with100mlblackberrypicklingliquidin
a largebowl,addbeetrootandsetaside
at roomtemperaturetomarinate(2hours).
4 Removeduckfrombrineandrinsein
coldwater.Placeduckin a largesaucepan,
coverwithwaterandbringtoa simmer
overlowheat.Coverwitha lidandpoach
gently,untilduckis verytender(2hours).
Setasidetocool.Carefullyremoveduck
frompan,thengentlyremoveanddiscard
legbones,keepingthemeatandskin
intact.Refrigerateuntilneeded.
5 Forwalnutsauce,pulseingredients
in a blenderuntilsmooth.Seasontotaste.
6 Heatextraoilina heavy-basedfrying
panovermediumheat.Addduck,skin
sidedownandfryuntilskinis crispand
duckis warmedthrough(10minutes).
Carefullybreakupduckintolargepieces.
7 Drainbeetroots,reservingmarinade.
Placeradicchio,slicedbeetrootand
2 tbsreservedmarinadeina bowl,toss
gentlytocombine.Spreada spoonful
ofwalnutsauceoverservingplatesand
topwithduck.Scatterovermarinated
beetroot,radicchiomixture and pickled
blackberriestoserve.
NoteChioggiabeetroot,alsoknown
ascandystripebeetroot,is available
fromselectgreengrocers.
Cocktail suggestionRhubarb and Tonic.Saltwaterduckwithpickledblackberries
SERVES4 //PREPTIME 30 MINS// COOK2½HOURS(PLUSPICKLING,BRINING,MARINATING)“Briningtheducklegsgivesa boostinflavour,textureandmoisture,”
says McConnell. Start this recipe a day ahead.Pictured p94WhiskeyandDry
SERVES4 // PREPTIME 45 MINS// COOK2 MINS“Weusegenmaichagreenteaforits
savouryriceflavour,”saysMcConnell,
“but use any green tea of your choice.”200 mlIrishwhiskey
5 gmgreentealeaves
Gingeraleand long lemon twists,
to serve1 Chill4 highballglasses.Toasttea
leavesina dryfryingpanovermedium
heat,stirring,untilfragrantandjust
beginningtobrown(2minutes).Transfer
toa jug,thenaddwhiskeyandsetaside
tomacerate(30minutes).Strainthrough
a fineseiveintoa smalljug.
2 Pour50mlgreen-teawhiskey
intochilledglasses,fillwithice,
topwithgingeraleand serve
with lemon twists.RhubarbandTonic
SERVES6 // PREPTIME 15 MINS // COOK 15 MINS
(PLUSINFUSING)“Thisis anelegantandrefreshing
alcohol-freecocktail,”saysMcConnell,
“butadda splashofvodkaorginif
youprefer.”Starta dayahead to infuse.150 gmcastersugar
50 mlverjuice
15 gm(3cmpiece)ginger,thinlysliced
1.5 gmcitricacid
300 gmrhubarbstalks,chopped
Tonicwaterandthinly sliced lemon
peel, to serve1 Combinesugar,verjuice,ginger,citric
acidand400mlwaterina saucepan
overmediumheat.Stirtodissolvesugar,
thenaddrhubarbandbringtotheboil.
Reduceheattolowandsimmeruntil
rhubarbis tender(10minutes);setaside
tocool.Coverandrefrigeratetoinfuse
(overnight).Strainthrougha finesieve
andadjustsugarandacid,if required.
2 Chill6 rocksorhighballglasses.Add
60mlrhubarbcordialtoeachglass,fill
withice,topupwithtonicorsodawater
and serve garnished with lemon peel.96 GOURMET TRAVELLER