Seared Duck Breasts wth Cranberry & Chilli Salsa
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.