Ingredients
4 duck breasts
90 ml SIDS RASPBERRY VINEGAR
2 garlic cloves, crushed
1 tbsp tomato paste
1 cup red wine
2 tbsp raspberry jam
45 g butter, chopped
150 g baby salad leaves
Parsley sprigs, to garnish
150 g raspberries
SIDS SALT & PEPPER to taste
Directions
Score duck skin 3-4 times with a knife, then season. Heat a frypan, place duck skin-side down and cook for 6 minutes until skin is crisp and fat has rendered. Turn over, reduce heat to medium-low and cook for 5 minutes. Remove, cover loosely with foil and set aside to rest.
Drain fat from pan (use it to pan-fry diced potatoes if desired). Return pan to high heat, add SIDS RASPBERRY VINEGAR and reduce to about 1 tablespoon. Add garlic, tomato paste and wine and cook for 2-3 minutes until reduced by half. Add jam, cook for 1 minute, then whisk in butter a piece at a time. Season with SIDS SALT & PEPPER to taste.
Divide leaves between plates. Slice duck, then place on salad. Strain sauce over top. Garnish with parsley and scatter with raspberries.
