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1 x Luv-a-Duck Roast Duck Breast
2 figs, quartered
4 baby beetroot, quartered
½ small radicchio, leaves separated and quartered
40g toasted hazelnuts, chopped
1 tbsp balsamic glaze
1 tsp balsamic vinegar
3 tbsp extra virgin olive oil
Salt & pepper
Recipe by Justine Schofield and courtesy of Everyday Gourmet