Duck Breast with Spanish Greens
Duck Breast with Spanish Greens



  • 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

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