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,
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.
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.