KEY POINTS:
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
Serves 4
1/2 cup sugar
1/2 cup water
1 cup cabernet sauvignon
5-6 jersey benne potatoes per person
4 duck breasts
Sea salt and freshly ground black pepper
4 handfuls salad greens
8 raspberries per person
1 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.
2 Put the potatoes in a saucepan, cover with salted water and cook until just tender, drain and let cool.
3 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.
4 Toss the greens and potatoes in a little dressing, season and arrange on plates. Arrange sliced duck and scatter over the raspberries.