Duck breast salad with jersey bennes, raspberries and a cabernet reduction

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.

Ingredients

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

Directions

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