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  • Seared Duck Breasts with Cranberry and Chilli Salsa


    Seared Duck Breasts with Cranberry and Chilli SalsaNot a great dish if you’re on a diet – but fantastic for an indulgent treat on that special occasion.

    Recipe and Image Ocean Spray (

    Seared Duck Breasts with Cranberry and Chilli Salsa


    • 4 duck breast fillets, skin scored
    • 200g bag baby spinach leaves
    • For the salsa
    • 50g Craisins (dried cranberries)
    • 1 small red onion, finely sliced
    • 4tbsp balsamic vinegar
    • 1 -2 red chillies, finely chopped
    • 1 tsp whole grain mustard
    • 1tbsp finely chopped parsley
    • Salt and pepper
    • To serve
    • Boiled new potatoes
    • Seared asparagus tips


    1. Heat a ridged griddle pan and sear the duck for 15 minutes, turning once.
    2. Meanwhile, finely chop the Craisins (dried cranberries) and place them in a bowl with the onions, vinegar, chilli, mustard and parsley. Stir well and season with salt and pepper.
    3. Heat the spinach leaves in a saucepan until just wilted.
    4. Remove the duck from the pan and cut into small pieces. Divide the spinach between four plates and top with the duck and a good spoonful of the salsa.
    5. Serve with the boiled potatoes and seared asparagus.

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