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Radicchio & Duck with Tonnato

Radicchio & Duck with Tonnato - Another Day in Paradise I forgot to shoot salting the duck but it happened. Ingredients: Duck breasts Radicchio 3 tbsp balsamic vinegar Capers Extra virgin olive oil (EVOO) Salt, to taste 1 jar of tuna in oil Confit garlic with oil 4 anchovy fillets, drained 1 hard-boiled egg Juice of a lemon Instructions: Lightly oil and season the radicchio with salt then sear in a hot pan until charred. Cover the charred radicchio with balsamic vinegar and let it marinate. For the tonnato sauce, blend confit garlic, tuna with its oil, anchovy fillets, hard-boiled egg, lemon juice, and olive oil until smooth. Score the fat on the duck breasts and season then cook starting in a cold pan with the fat side down bringing to a medium/high heat. Flip when golden brown and finish cooking in the oven. Fry the capers in the rendered duck fat until crispy. Separate the radicchio leaves and toss them with the marinated balsamic before serving. You can heat everything up or serve it at room temperature with the warm duck. (I prefer it at room temperature).