Duck Carpaccio served with Radicchio Trevisano

From the Curzon Restaurant, an indulgent solo supper of juicy duck breast with grilled red chicory - a perfect combination
Duck Carpaccio served with Radicchio Trevisano
  • Rating:
  • Serves: 1
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes plus 4 hrs marinating
  • Effort: easy



  • 1 duck breast, skin removed
  • 1 tbsp mixed herbs, chopped
  • 50 ml balsamic vinegar
  • 50 ml extra virgin rosemary-flavoured olive oil
  • 1 head of radicchio, (radicchio trevisano if available) trimmed and halved lengthways
  • salt, and freshly ground pink peppercorns


1. Season the duck breast with salt and pink pepper. Heat a small non-stick frying pan over medium-high heat. When the pan is hot, sear the duck breast for 30 seconds on each side. Transfer the duck to a shallow dish.

2. Whisk the vinegar and the rosemary-flavoured olive oil with the herbs. Pour over the duck and leave to marinate for 4 hours.

3. Remove the duck from the marinade and slice very thinly.

4. Brush the radicchio with some of the oil and season with salt and pink pepper.

5. Preheat a small frying pan over high heat and fry the radicchio for 1 minute on each side until beginning to colour.

6. Arrange the radicchio on a serving plate with the sliced duck on top. Finish with a light drizzle of the marinade jus.

Rate This Recipe