Duck breast salad with asparagus, sweet potato, pickled fennel and raspberry vinaigrette

First prepare the pickled fennel. Break down the layers of fennel and slice or shave as thinly as possible. Place in a heatproof bowl and set aside

Mix the white wine vinegar, caster sugar and white wine in a pan and bring to the boil. Remove from the heat and pour directly over the sliced fennel. Leave to cool and refrigerate until needed

Peel the sweet potato and cut into 2.5cm cubes. Place a large frying pan over a medium-high heat and add a good dash of olive oil. Gently fry until golden in colour

Transfer the sweet potato to a tray large enough to comfortably accommodate the duck breasts as well as the potato. Set aside

Remove the woody end of the asparagus and peel ¾ of the way up the spear. Blanch in a pot of salted boiling water for 2-3 minutes until tender, strain and set aside

Combine the raspberries, raspberry vinegar and Dijon mustard in a bowl. Whisk gently, slowly pouring in the olive oil until thoroughly combined. Season to taste and set aside

Preheat the oven to 180˚C/gas mark 4

Place a dry pan over a medium heat and sprinkle with a couple of pinches of salt. Lightly score the skin and place the duck breasts, skin-side down, in the pan

The fat will slowly render out of the skin. As it does so, remove with a spoon to allow the skin to crisp up nicely- this will take 4-6 minutes

Add the duck breasts to the tray with the sweet potato cubes. Cook in the oven for 5-6 minutes, then remove and allow to rest for a further 5-6 minutes before serving

Combine the salad leaves, asparagus and fennel in a large bowl and mix in some of the raspberry vinaigrette. Place the salad in the middle of each plate

Arrange the sweet potato around the plate with some raspberries. Slice the duck breast and fan out on top of the salad. Drizzle with some more vinaigrette, some flaky sea salt and serve immediately