Seared Duck Breasts with Cranberry and Chilli Salsa

Ingredients

• 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

Method

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.