• Servings

  4

• Prepration Time

  10 mins

• Cook Time

  20 mins

INGREDIENTS

• 4 the MONTAGUE tree™ plums, stones removed and cut into quarters
• 2 duck breasts
• 2 radicchios, quartered lengthways
• sea salt
• olive oil
• Dressing
• 1 the MONTAGUE tree™ plum
• 1 tsp red wine vinegar
• 1 tbsp grain mustard
• ¼ cup olive oil
• black pepper

METHOD

• Place the duck breasts skin down on a cold bbq flat plate. Turn the bbq on to medium and allow to heat up slowly. Cook the duck on its skin until crisp and the fat is rendered. Turn the duck and turn up the heat of the bbq to full, once cooked through rest for at least 5 minutes.
• Drizzle the plums and radicchios with olive oil and grill on the griddle plate of the BBQ. Cook until chard and slightly softened.
• In a bowl combine the dressing ingredients and mix.
• Carve the duck and serve on a plate with the grilled plum and radicchio on the side. Drizzle over the dressing.