4 duck breasts, skin scored
200g baby spinach leaves
400g asparagus, trimmed
2 tsp olive oil
50g Ocean Spray® 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
Heat a ridged griddle pan and sear duck breasts for 15 minutes, turning once. (see 4. for asparagus timing)
Finely chop the Craisins® Dried Cranberries and stir all salsa ingredients in a bowl - season with salt & pepper.
Heat the spinach leaves in a saucepan until just wilted.
After turning the duck toss asparagus tips in the olive oil and place on the griddle for 6 minutes or until tender.
Remove the duck and cut into small pieces. Divide spinach and asparagus between four plates, top with the duck. Add salsa. Serve with boiled potatoes.