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Seared Duck Breasts wth Cranberry & Chilli Salsa


  • Delicious recipe Prep time: 15 minutes
  • Delicious recipe Cook time: 15 minutes
  • Delicious recipe Servings: 4



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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.