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Seared Duck Breasts with Cranberry and Chilli Salsa
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Not a great dish if you’re on a diet – but fantastic for an indulgent treat on that special occasion.Recipe and Image Ocean Spray (www.oceanspray.co.uk)
Seared Duck Breasts with Cranberry and Chilli SalsaIngredients
- 4 duck breast fillets, skin scored
- 200g bag baby spinach leaves
- For the salsa
- 50g Craisins (dried cranberries)
- 1 small red onion, finely sliced
- 4tbsp balsamic vinegar
- 1 -2 red chillies, finely chopped
- 1 tsp whole grain mustard
- 1tbsp finely chopped parsley
- Salt and pepper
- To serve
- Boiled new potatoes
- Seared asparagus tips
Method
- Heat a ridged griddle pan and sear the duck for 15 minutes, turning once.
- Meanwhile, finely chop the Craisins (dried cranberries) and place them in a bowl with the onions, vinegar, chilli, mustard and parsley. Stir well and season with salt and pepper.
- Heat the spinach leaves in a saucepan until just wilted.
- Remove the duck from the pan and cut into small pieces. Divide the spinach between four plates and top with the duck and a good spoonful of the salsa.
- Serve with the boiled potatoes and seared asparagus.