I love this dish because of the way the flavours work together. At the restaurant, it is served with a goat-cheese perogie. To simplify things, we have turned the filling into a potato side dish. If you prefer perogies, you can stuff dumpling skins with the potato mixture and sauté them in the rendered duck fat.

Radishes:

2 bunches radish, trimmed and thickly sliced

¼ cup red-wine vinegar

1½ teaspoons sherry vinegar

1½ teaspoons honey

3 tablespoons sugar

½ teaspoon kosher salt

2 tablespoons butter

¼ cup water

Duck:

4 duck breasts, about 225 grams each

Salt and freshly ground pepper

Sea salt

Combine radishes, vinegars, honey, sugar, salt, butter and water in a pot and bring to a boil over high heat. Continue to cook until liquid is syrupy, about 8 minutes. Reheat when needed.

Using a sharp knife, cut through the duck skin in a cross-hatch pattern, being careful not to cut the flesh. Season with salt and pepper, and place the duck skin-side down in a cold pan over medium-high heat. Cook for 2 minutes, then turn heat to low and continue cooking for 12 to 15 minutes, draining fat from pan as needed, or until fat is rendered from skin. Raise heat to high and turn breast over to finish cooking for 2 minutes (it will be rare) or to desired degree of doneness. Remove from heat and allow the meat to rest.

To serve, divide goat-cheese mashed potatoes (recipe below) among 4 plates. Place a nice pile of radishes next to it. Spoon some of the warm radish liquid onto the plate. Slice duck and place on top of radishes and potatoes. Sprinkle with sea salt. Serves 4.