Duck Breast Recipe with Spanish Greens

Duck with Spanish greens

  • serves 2
  • A little effort

Our duck with Spanish greens recipe is a quick and easy meal for two that packs in lots of flavour



  • duck breasts 2, skin scored
  • olive oil
  • garlic 1 clove, thinly sliced
  • golden raisins 3 tbsp, soaked in boiling water for 10 minutes
  • sherry vinegar 1 tbsp
  • brown sugar 1 tsp
  • winter greens a small bunch, shredded and blanched
  • pine nuts 2 tbsp, toasted 


  • Step 1

    Heat the oven to 220C/fan 200C/gas 7. Put the duck breasts skin-side down into a cold, non-stick, ovenproof frying pan. Heat the pan and once it comes up to temperature, cook for 8 minutes. The fat will gradually melt out and the skin will brown and crisp. Turn over and transfer to the oven for 15 minutes. Rest for 5 minutes and then slice.

  • Step 2

    Meanwhile, heat 2 tbsp olive oil in a pan then fry the garlic for a couple of minutes. Add the golden raisins, vinegar and sugar and cook for a couple of minutes. Add the greens and toss until cooked. Stir in the toasted pine nuts and serve with the duck.

Nutritional Information

  • Kcals 642
  • Fat 37.7g
  • Saturates 6.6g
  • Carbs 33.8g
  • Fibre 3.1g
  • Protein 40.3g
  • Salt 0.4g