Method

Remove the duck breast from your fridge 30 minutes before cooking.

Use a sharp knife to lightly score the skin.

Use a pair of metal tongues to render the skin on the hottest part of your barbecue.

Once the skin is nicely browned, move up to the bottom level of your Roberta rack to gently cook in the smoke.

At this point I like to place some damp juniper and Douglas fir branches onto the grill so that their smoke perfumes the meat as it cooks.

Use a meat thermometer to check on the cookery of the duck breast, once the inside of the breast reads 52c, remove from the heat and allow to rest for 15 minutes.

Slice the Cooked beetroot into two thick discs and brush with oil.

Gently colour the beetroot on your barbecue. And brush all over with glaze.

Remove the base of the radicchio and brush with oil. Season with sea salt and char up on the barbecue.

Use a thin, sharp knife to slice the duck breast in half and season with sea salt.

Serve next to the glazed beetroot, piled high with charred radicchio and pickled shallots.

Finish your dish with a generous amount of beetroot sauce.

Pickled Shallots

• Combine the vinegar, wine and caster sugar in a pan and bring to the boil, whisking to dissolve the sugar.
• Remove the skin from the shallot and finely slice into rings.
• Submerge the shallot rings in the pickle and store in the fridge for up to one week.

Beetroot Glaze

• Combine all ingredients in a saucepan and reduce to a loose glaze.

Beetroot Sauce

• In a saucepan, bring the chicken stock to the boil.
• Add the thyme and bay leaves and gently simmer for 10 minutes.
• Remove the aromats and reduce the stock to a sauce.
• Whisk in a teaspoon of the beetroot glaze and the duck fat.
• Season with sea salt to taste.