Seared Raspberry Duck Salad Recipe

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The depth of flavour increases dramatically if you marinate the duck breasts for several hours beforehand.

Ingredients

4 medium duck breasts

140g/5oz fine green beans, trimmed

200g/8oz baby spinach leaves

1 small red onion, finely chopped

1 quantity Caramelised nuts

100g/4oz cherry tomatoes, halved

4 tbsp soy sauce

2 tbsp honey

4 tbsp raspberry vinegar

1 tbsp balsamic vinegar

2 tbsp walnut or hazelnut oil

4 tbsp raspberry vinegar

2 tbsp balsamic vinegar

4 tbsp extra virgin olive oil

3 tbsp hazelnut or walnut oil

1 tsp Dijon mustard

Mix all the marinade ingredients together in a shallow,
non-metallic dish. Score a criss-cross pattern on the fat
side of the duck breasts with a sharp knife and season with
pepper. Put the duck in the marinade and turn to coat, then
cover and refrigerate for 2-24 hours.
Give it a twist

Use sliced beef or lamb fillet
instead of duck, and raw figs instead of beans.
Preheat the oven to fan 180C/conventional 200C/gas 6. Wipe
the duck dry with paper towels. Heat a non-stick sauté pan
until very hot and sear the duck, skin-side down. Reduce
the heat to low and cook until the fat runs, about 8 minutes,
then transfer to a shallow roasting tin and roast in the oven
for 10 minutes. Leave the duck to rest for 10 minutes.
Meanwhile, cook the green beans in boiling salted for
3-4 minutes or until al dente. Drain, submerge in iced water,
then drain again and pat dry.
Divide the spinach and beans between plates. Thinly slice
the duck and arrange on top, then sprinkle over the onion
and garnish with the nuts and tomatoes. Shake all the dressing ingredients in a screw-top jar with 1⁄2 tsp each salt and
pepper, then pour over the salad.
Prepare ahead

Get the dressing, nuts, beans and duck
ready the day before. Assemble just before serving.