Method

• 1.
  To prepare the duck, cut off legs and wings and set aside. Cut away breast fillets and set aside. Reserve carcass to make a stock if you wish (see notes).
• 2.
  Preheat oven to 180°C/160°C fan-forced.
• 3.
  Place duck legs and wings in a deep baking tray and cover with stock. Cover with foil and bake for 3 hours or until meat is soft and tender.
• 4.
  Meanwhile, season beetroot well with olive oil and salt flakes. Wrap individually in foil and place on a baking tray. Roast for 3 hours. Set aside to cool. Peel the skin (any stubborn skin can be removed using paper towel). Slice into quarters and set aside.
• 5.
  Allow duck to cool in stock to room temperature. Set legs and wings aside. Transfer stock to a large frypan over high heat. Bring to the boil and boil, without stirring, for 15-20 minutes until sauce reduces to a thin golden layer that sticks to the base of pan and fat separates into a clear layer, pooling at the centre. Remove pan from heat. Pour fat into a medium heatproof jug and set aside (see notes). Return pan to low heat and carefully stir in 1/4 cup1/3 cup warm tap water. Cook, strring constantly, for 2-3 minutes or until mixture forms a very thick sauce.
• 6.
  Discard skin and bones from the legs and wings and roughly shred meat. Add to the sauce, toss to coat and set aside.
• 7.
  Place plums, sugar, vinegar and 150ml water in a medium saucepan over medium heat. Bring to a simmer, stirring constantly until sugar dissolves. Continue simmering, stirring occasionally, for 12-15 minutes until sauce reduces by two-thirds and is thick and caramelised. Transfer to a heatproof bowl. When cool enough to handle, squeeze plum flesh away from seeds using your hands. Discard seeds. Whiz plum mixture in a small food processor until smooth, then push through a fine sieve, discarding solids. Cover and set aside at room temperature to thicken slightly.
• 8.
  Preheat oven to 200°C/180°C fan-forced.
• 9.
  Pat duck breast skin dry and season on all sides. Heat canola oil in a medium heavy-based ovenproof frypan over medium-high heat. Add duck, skin-side down and cook for 8-10 minutes to render the fat and for the skin to be deep golden brown. Remove from heat, immediately turn the duck and brush skin with half the plum glaze. Transfer to oven and roast for 2 minutes. Brush skin again with some of the remaining glaze and roast for a further 2 minutes. Transfer duck to a plate and cover loosely with foil. Rest for 10 minutes.
• 10.
  Meanwhile, reheat leg meat in sauce over medium-low heat.
• 11.
  Slice duck breast, brush lightly with remaining plum glaze and arrange on a serving plate with the leg meat, beetroot and radicchio. Serve with the remaining sauce alongside.