PT1H
Duck and redcurrant is a classic sweet and savoury flavour combination, and Scott Smith builds on that with bitter radicchio and peppery nasturtium. The sauce is what really brings this dish together, and you'll need a good duck stock for that. We'd recommend buying a whole duck, taking the breasts off and using the carcass to make your own – you can check out our stock-making guide here.
Roast duck with redcurrants, nasturtium and radicchio