Duck Proscuitto with beetroot, onion labne and hazelnut

This recipe was provided by Paula McIntyre and was demonstrated at LegenDerry Food Festival 2017.

Difficulty medium
Preparation Time
Cooking Time
Duck Proscuitto
  • 2 duck breasts
  • 50g brown sugar
  • 30g seasalt
  • 3 crushed juniper berries
  • ½ teaspoon smoked paprika
  • Few sprigs rosemary
Onion Labne
  • 500ml Clandeboye Greek yoghurt
  • 1 onion, peeled and chopped finely
  • 1 tablespoon Broighter Gold rapeseed oil
  • 1 teaspoon black onion seeds
  • 2 large beetroots
  • 1 tablespoon Broighter Gold rapeseed oil
  • Salt
  • Few sprigs thyme
Radicchio lettuce
  • 2 red onions
  • 1 Radicchio lettuce
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Broighter gold rapeseed oil

Main Instructions
  1. Mix all the dry ingredients and rub all over the duck.
  2. Cover with cling and chill for 24-48 hours. Wash in cold water and pat dry.
  3. Heat a pan over low heat and add the duck breasts, skin side down. Cook for about 10 minutes or until skin is crisp –flip over and cook for 5 minutes on the other side. Rest and slice.
Onion Labne Instructions
  1. Fry the onion in the oil until golden and soft.
  2. Add the black onion seeds and cook for a minute.
  3. Cool and mix into the yoghurt.
Beetroot Instructions
  1. Clean the beetroot and place on a sheet of foil.
  2. Drizzle with oil and season, add the thyme and wrap up.
  3. Roast for about an hour or until soft.
  4. Peel and cut into wedges or dice.
Radicchio lettuce Instructions
  1. Thinly slice the onions and toss in the balsamic.
  2. Cut the radicchio into wedges and brush with oil. Wilt on a griddle pan.
  3. Place the radicchio on a platter, scatter over the onions. Slice the duck and drape over, drizzle over the labne and grate on about 6 roasted hazelnuts.
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