Raspberry & Balsamic Glazed Duck Breast with Asparagus & Rocket

Steps

1. Preheat oven to 220°C. Prep & vegetables. Place potatoes in a pot and cover with salted hot tap water. Cook for 15-20 minutes with the lid on, until tender. Add asparagus for final 2 minutes of cook time. Drain, return to pot with a knob of butter and season to taste.
2. Prep & cook duck. Trim duck breasts of overhanging fat. Score skin in at 1cm intervals. Pat dry and season with salt. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook duck, skin side down, for about 5 minutes to render fat.
3. Flip duck and sear for a further minute, until lightly browned. Transfer to a lined oven tray and drizzle over first measure of raspberry balsamic dressing. Bake in oven for 5 minutes, or until medium. Rest, covered, before slicing thinly. Reserve roasting and resting juices.
4. Prep salad. Toss rocket and cucumber in a bowl with second measure of raspberry balsamic dressing just before serving. Season to taste.
5. Serve potatoes and asparagus topped with duck, reserved juices, feta, mint and salad on the side.