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Ingredients

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

Method

  • 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.

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