Seared Duck Breasts wth Cranberry & Chilli Salsa

Seared Duck Breasts wth Cranberry & Chilli Salsa
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4 servings


4 duck or chicken breasts, skin scored
200 grams baby spinach leaves
400 grams asparagus, trimmed
2 teaspoons olive oil

50 grams Ocean Spray® Craisins® Dried Cranberries
1 small red onion, finely sliced
4 tablespoons balsamic vinegar
1-2 red chillies, finely chopped
1 teaspoon whole grain mustard
1 tablespoon finely chopped parsley
Salt and pepper


Heat a ridged hot plate and sear duck breasts for 15 minutes, turning once.

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 hot plate 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.

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