Duck & Radicchio Tarts
25g unsalted butter
1 tblspn olive oil
2 red onions, thinly sliced
2 duck breast fillets
1 tblspn brown sugar
2 tblspns balsamic vinegar
2 cups finely shredded radicchio leaves
six 9cm pre-baked tart cases
1 tblspn finely chopped flat leaf parsley
Heat butter and oil in a frypan over medium-low heat. Add the onions and cook for 20-25 minutes, stirring from time to time, until soft and golden.
Preheat oven to 180C.
Score duck skin with a sharp knife then rub with sea salt. Heat a non-stick frypan over high heat. Add duck, skin side down, and cook 3-4 minutes until skin starts to crisp and fat has rendered. Transfer duck, skin side up, to a baking tray and roast for 8-10 minutes. Remove from oven and set aside to rest, then slice thinly.
Add the sugar and balsamic vinegar to the onion and cook for 2-3 minutes until sticky and caramelised. Stir in the radicchio and cook 1 minute until just wilted.
When ready to serve, warm the tart cases in the oven. Fill with radicchio mixture then top with sliced duck. Sprinkle witgh parsley and shaved parmesan, then drizzle with extra balsamic vinegar.