Duck with radicchio
Preparation 15 min, cooking 50 min, difficulty Easy
2 duck breasts, 450 g of Treviso red radicchio, 1 shallot, 1 clove of garlic, 1 glass of dry white wine, 1 dl of broth, 180 g of butter, sale and pepper.
Clean the shallot and the clove of garlic, mash them and fry them in a saucepan with the butter. As soon as the garlic has browned, remove it and put the duck breasts, boned and seasoned with salt and pepper, in the saucepan. Brown them carefully on both sides, sprinkle them with the white wine, let it consume, add the hot broth and cook for about 40 minutes, with the container covered.
Meanwhile, clean the radicchio, wash it, let it drain well, cut it into small pieces and add it to the duck breasts halfway through cooking. Stir and continue cooking with the pan uncovered.
Drain the breasts from the cooking juices, cut them into thin slices, then put them back in the cooking container and leave them for a few minutes to enrich their flavor, then serve them covered with the cooking sauce.