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Ingredients
- 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
Method
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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.
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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
