Duck breast in raspberry jam herb marinade with caramelised onion and spinach salad

SERVES 4 TIME 1 hr 30 min LEVEL Easy

FLAVOUR COMBINATIONS

MARINADE 200g raspberry jam small handful thyme leaves small handful rosemary leaves, finely chopped 10ml (2 tsp) paprika 1 lemon to squeeze 1 garlic clove, peeled and crushed 4 duck breasts (about 1kg) smoked salt flakes, to taste

CARAMELISED ONION 15ml (1 tbsp) olive oil 30g butter 3 medium red onions, peeled and sliced 10ml (2 tsp) sugar 10ml (2 tsp) balsamic vinegar salt, to taste

SPINACH SALAD 80g baby spinach leaves 80g gooseberries, some whole, others halved 80g radishes, thinly sliced 100g feta, cubed 40g flaked almonds, toasted

HOW TO DO IT

For the marinade, combine the raspberry jam, thyme leaves, rosemary leaves, paprika, a squeeze lemon juice and crushed garlic in a small bowl. Stir to combine. Place the duck breasts in a shallow dish and pour the marinade over them. Make sure the marinade coats the meat entirely. Cover and refrigerate for one hour. Remove the duck breasts from the marinade, scrape it off the meat and season with smoked salt to taste. Place a frying pan over medium-high heat and fry the duck breasts, skin-side down first for five minutes; then flip over and fry the other side. 2. To caramelise the onions, heat the oil and bu er in a large frying pan over medium heat. Add the onions and fry for 15 to 20 minutes, stirring occasionally to prevent them from burning. When the onions are so ened and golden in colour, add the sugar and balsamic vinegar – this will put the caramelisation process in motion. Season to taste. Cook the onions for a further five to eight minutes, stirring occasionally, until sticky and caramelised.

3. Slice the duck breasts and place on four serving plates. Arrange the spinach, gooseberries and radish slices around the plates. Sca er the feta, caramelised onions and toasted almond flakes over.