Duck Breast with Raspberry Salad
Duck Breast with Raspberry Salad



  • 4 duck breasts
  • 80ml raspberry vinegar
  • 2 crushed garlic cloves
  • 1 tbsp tomato puree
  • 250ml red wine
  • 2 tbsp redcurrant jelly
  • 45g butter, chopped
  • 150g baby salad leaves
  • 150g raspberries
  • Score the duck skin with a knife and season well. Fry for 6 mins in a hot pan - skin-side down - until the fat has rendered and the skin is crisp. Flip and cook on a medium heat for 5 mins more, then remove and set aside to rest.
  • Drain the fat from the pan, add the vinegar and reduce to about 1 tbsp. Add the garlic, wine and tomato puree, and cook until reduced by half. Add the jelly and cook for 1 minute more, then whisk in the butter a chunk at a time.
  • Divide the baby leaves between four plates. Slice the duck and place onto the salad, then strain the sauce over the top. Scatter with raspberries and serve.
25 mins
4 serving

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