Seared Duck Breasts with Cranberry and Chilli Salsa

Seared Duck Breats with Cranberry and Chili Salsa
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Serves: 4


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.

Seared Duck Breasts with Cranberry and Chilli Salsa

Seared Duck Breasts with Cranberry and Chilli Salsa

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