Seared Duck Breasts with Cranberry and Chilli Salsa

Ingredients

• 4 duck breast fillets, skin scored
• 200g bag baby spinach leaves
• For the salsa
• 50g Craisins (dried cranberries)
• 1 small red onion, finely sliced
• 4tbsp balsamic vinegar
• 1 -2 red chillies, finely chopped
• 1 tsp whole grain mustard
• 1tbsp finely chopped parsley
• Salt and pepper
• To serve
• Boiled new potatoes
• Seared asparagus tips