Seared Duck Breasts wth Cranberry & Chilli Salsa

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NUTRITIONAL INFORMATION

INGREDIENTS

INGREDIENTS

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

DIRECTIONS

DIRECTIONS

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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