½ cup Blood Plum Jam
1 cup Verjuice
1 cup extra virgin olive oil
¼ cup fresh coriander leaves
1 tsp freshly chopped ginger
4 duck breasts
4 white witlof halved
1 bay leaf
Place the duck breast onto a tray and pour boiling water slowly over the skins, you will see the pores open and some of the fat will be released helping you to get a crispy skin.
Combine the Blood Plum Jam, ¼ cup of the Verjuice and ¼ cup of the olive oil, whisk together then add coriander and chopped ginger.
Rub the glaze into the skin and flesh of the duck and let stand for 20 minutes.
Preheat oven to 160°C.
Place the halved witlof, cut side down, the bay leaf and remaining Verjuice and extra virgin olive oil in a baking dish season with salt and pepper and place in the oven to braise, this will take about 15 - 20 minutes.
Heat a grill plate or barbecue and place the duck skin side down onto the grill plate.
Once skin is crispy turn the duck and cook until medium rare, remove from heat and allow to rest in a warm area for 10-15 minutes.
To serve place the braised witlof onto a plate and top with thin slices of duck breast.