Duck Breast & Apple Salad

2 single duck breasts, 150 g each
½ tsp cracked pepper
½ tsp SIDS CRAZY SALT
¼ cup red wine
2 tbsp rice bran oil
2 cloves crushed garlic
3 handfuls salad greens
4 rashers rindless bacon, in bite sized pieces
3 firm eating apples
¼ cup SIDS LOW SUGAR RASPBERRY VINEGAR
3 spring onions, thin sliced on diagonal

Score the skin of the duck in a criss-cross grid pattern, almost down to the flesh. Put into a shallow bowl and add pepper, SIDS CRAZY SALT, wine, oil and garlic. Toss everything well, cover and leave to marinate for 12 hours. Drain the breasts.
Put salad greens into a salad bowl and set aside.
Pan-fry the breasts, skin side down, for 8-10 minutes. A lot of fat will render out so take the pan off the heat and pour the fat off and save. Turn the breasts and pan-fry a further 3-4 minutes on the flesh side. Remove from the pan, put the breasts on a paper towel on a warm plate and cover with another warm plate.
Put the pan back on the heat then add bacon and apples then fry until bacon is crisp and apples are well browned and just tender. Remove from heat.
Slice the breasts thinly and lay over the salad greens along with bacon and apple.
Put the pan back on the heat and when it is hot, add SIDS LOW SUGAR RASPBERRY VINEGAR, quickly scraping up any caramelised pan juices with a wooden spoon.
Pour hot vinegar over the salad, sprinkle with spring onions and serve.