EVERYDAY

VEGETARIAN

GLUTEN FREE

DAIRY FREE

Duck cotoletta with pickled radicchio salad

SERVES 2 // PREP TIME 15 MINS // COOK 6 MINS (PLUS PICKLING)

1 tbsp caster sugar
2 tbsp each white wine vinegar and verjuice
1 tsp juniper berries
1 tsp sea salt flakes
1 small radicchio, cut into wedges
2 golden shallots, thinly sliced
80 gm (2 cups) panko crumbs
75 gm (¼ cup) plain flour, seasoned with salt and pepper
1 egg, lightly beaten
2 duck breasts, skin removed, pounded to 0.5cm thick
Olive oil, for shallow frying
50 gm unsalted butter, chopped
½ cup sage leaves

1 For pickled radicchio, combine sugar, vinegar, verjuice, juniper and salt flakes in a small saucepan over high heat and bring to the boil, stirring to dissolve sugar. Place radicchio leaves and shallots in a bowl, pour over pickling liquid and set aside (10 minutes).

Place panko in a shallow bowl. Place flour in a bowl, and