serves
4
prep
10 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 150 g baby potatoes
- 20 g butter
- ½ red onion, thinly sliced
- 2 garlic cloves, coarsely chopped
- 1 tbsp thyme leaves
- sea salt and freshly ground black pepper, to taste
- ½ red witlof, thinly sliced lengthways
- ½ yellow witlof, thinly sliced lengthways
- 2 tbsp coarsely chopped parsley, plus extra leaves to garnish
- 2 tsp red wine vinegar
- 1½ tbsp extra virgin olive oil
- 50 g sliced smoked duck breast
- 1 tbsp coarsely chopped roasted hazelnuts
Instructions
- Cook the potatoes in a saucepan of lightly salted boiling water until tender. Drain and cut in half.
- Heat the butter in a large frying pan over medium heat. When melted, add the potatoes and cook, tossing occasionally until golden. Add the onion and cook until soft.
- Add the garlic, thyme, salt and pepper to taste and cook for another minute or until fragrant.
- Add the witlof and parsley and toss for 30 seconds or until warmed but not soft.
- Transfer the potatoes to a serving bowl, drizzle with red wine vinegar and extra virgin olive oil and top with the smoked duck.
- Scatter with hazelnuts and the extra parsley leaves and serve immediately.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
