Duck with Spanish greens
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Skip to ingredients
- 2 duck breastsskin scored
- olive oil
- 1 clove garlicthinly sliced
- 3 tbsp golden raisinssoaked in boiling water for 10 minutes
- 1 tbsp sherry vinegar
- 1 tsp brown sugar
- a small bunch winter greensshredded and blanched
- 2 tbsp pine nutstoasted
Nutrition:
- kcal642
- fat37.7g
- saturates6.6g
- carbs33.8g
- fibre3.1g
- protein40.3g
- salt0.4g
Method
step 1
Heat the oven to 220C/fan 200C/gas 7. Put the duck breasts skin-side down into a cold, non-stick, ovenproof frying pan. Heat the pan and once it comes up to temperature, cook for 8 minutes. The fat will gradually melt out and the skin will brown and crisp. Turn over and transfer to the oven for 15 minutes. Rest for 5 minutes and then slice.
step 2
Meanwhile, heat 2 tbsp olive oil in a pan then fry the garlic for a couple of minutes. Add the golden raisins, vinegar and sugar and cook for a couple of minutes. Add the greens and toss until cooked. Stir in the toasted pine nuts and serve with the duck.
