Duck breast in raspberry jam herb marinade with caramelised onion and spinach salad – Food & Home Magazine

Ingredients

• <h3> MARINADE </h3>
• 200g raspberry jam
• small handful thyme leaves
• small handful rosemary leaves, finely chopped
• 2 tsp paprika
• 1 lemon, to squeeze
• 1 garlic clove, peeled and crushed
• 4 duck breasts (about 1kg)
• smoked salt flakes, to taste
• <h3> CARAMELISED ONION </h3>
• 1 tbsp olive oil
• 30g butter
• 3 medium red onions, peeled and sliced
• 2 tsp sugar
• 2 tsp balsamic vinegar
• salt, to taste
• <h3> SPINACH SALAD </h3>
• 80g baby spinach leaves
• 80g gooseberries, some whole, others halved
• 80g radishes, thinly sliced
• 100g feta, cubed
• 40g flaked almonds, toasted