Stuffed Radicchio with Marinated Duck

First, set aside three large leaves of radicchio per person. Cut the rest of the radicchio into tender strips. Pluck the arugula and the endive into bite-sized pieces. Mix all of this well with the herbs.

For the dressing, stir all the ingredients together well and season with a little pepper and salt and a squeeze of lemon.

For the duck, cut the breast into narrow strips, then marinate with the balsamic vinegar and olive oil for 20 minutes. Bake in a stainless steel pan with a little bit of olive oil until crispy. Now season with a little bit of pepper and salt.

Slice the Parmesan into fine wedges and roast the pine nuts in a dry frying pan.

To serve, arrange the large radicchio leaves into an open ball on the plate and shape the salad mix into it. Pour some of the dressing on top, and drizzle a little bit around it. Form the parmesan and the pine nuts around it.

Serve with a little white bread.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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