Duck breast salad with jersey bennes, raspberries and a cabernet reduction
( SERVES 4 )

Viva 19/12/2007

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Amanda Laird

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If you've never cooked duck before, this is a good recipe to start with. The raspberries add a slightly tart flavour to this delicious salad

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½ cup	Sugar
½ cup	Water
1 cup	Red wine, (cabernet sauvignon)
20	Potatoes, (jersey benne, 5 per person)
4	Duck breasts
1	Salt & freshly ground pepper, to season
4 handfuls	Salad greens
32	Raspberries, (8 per person)

Heat the sugar and water, boiling until a caramel colour then pour in the wine.
Turn down the heat to a simmer and stir until any lumps have dissolved.
Continue simmering for 5 minutes then turn off and let cool.
Put the potatoes in a saucepan, cover with salted water and cook until just tender, drain and let cool.
Preheat the grill. Score the skin side of the duck with a sharp knife, season and grill, skin down for 8 minutes.
Pour off the fat then turn over and cook for a further 4 minutes. Let rest for 5 minutes.
Toss the greens and potatoes in a little dressing, season and arrange on plates.
Arrange sliced duck and scatter over the raspberries.