Ingredients

• 4 duck breasts*
• 90ml raspberry vinegar*
• 2 garlic cloves, crushed
• 1 tbs tomato paste
• 1 cup (250ml) red wine
• 2 tbs raspberry jam or redcurrant jelly
• 45g unsalted butter, chilled, chopped
• 150g baby salad leaves (mesclun)
• Parsley sprigs, to garnish
• 150g fresh raspberries (or frozen, defrosted)

Description

Duck Breast With Raspberry Vinegar (gluten-free) Recipe - Score Duck Skin 3 Or 4 Times With A Knife, Then Season. Heat A Frypan Over Medium Heat, Place Duck Skin-side Down And Cook For 6 Minutes Until Skin Is Crisp And Fat Has Rendered....

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