Duck Breast with Mediterranean Greens
Duck Breast with Mediterranean Greens



  • 2 duck breasts, skin scored
  • Splash of olive oil
  • 1 sliced garlic clove
  • 3 tbsp soaked raisins
  • 1 tbsp sherry vinegar
  • 1 tsp brown sugar
  • Bunch of winter greens, shredded and blanched
  • 2 tbsp toasted pine nuts
  • Preheat the oven to 220C. Place the duck breasts skin-side down in a frying pan, then heat and cook for about 9 mins. Once the fat has melted and the skin is crisp, flip the breasts over and cook in the oven for 15 mins. Remove and rest for 5 mins, then slice.
  • Meanwhile, heat 2 tbsp of oil in a pan and fry the garlic for 2 mins. Add the vinegar, raisins and sugar and cook for 3 mins, before adding the greens and tossing until softened and cooked. Stir in the pine nuts, and serve alongside the sliced duck.
30 mins
2 serving

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