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