Duck Breast Salad Recipe - Great British Chefs

Ingredients

• 4 duck breasts
• salt
• 1 bulb of fennel
• 100ml of white wine vinegar
• 50g of caster sugar
• 100ml of white wine
• 2 bunches of asparagus
• 500g of mixed salad leaves, washed and dried
• 1 punnet of raspberries
• 50ml of raspberry vinegar
• 1/2 tsp Dijon mustard
• 200ml of olive oil
• flaky sea salt
• pepper
• 1 sweet potato
• olive oil