Duck Breast with Spanish Greens
Back home
1 min read

Duck Breast with Spanish Greens

Duck Breast with Spanish Greens

Ingredients

Method

  • 2 duck breasts, skin scored with a knife
  • Olive oil
  • 1 garlic clove, sliced
  • 3 tbsp raisins, soaked for 10 mins
  • 1 tbsp red wine vinegar
  • 1 tsp brown sugar
  • Bunch of savoy cabbage, shredded and blanched
  • 2 tbsp toasted pine nuts
  • Preheat the oven to 220C. Pop the duck breasts skin-side down on a cold frying pan. Heat the pan, and once it starts sizzling, cook for 7 mins. Flip the breasts and place the pan in the oven to cook for 15 mins, then rest for 5 mins and slice thickly.
  • Meanwhile, fry the garlic in 2 tbsp of olive oil for 3 mins. Add the raisins, sugar and vinegar, cook for 2 mins, then add the cabbage and toss until cooked. Stir in the pine nuts and serve with the sliced duck breast.
30 mins
2 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box