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

Ingredients

Fresh Meat

  • 4 duck breasts

Store Cupboard

  • salt
  • 50g of caster sugar
  • 1/2 tsp Dijon mustard
  • flaky sea salt
  • pepper

Spices & Dried Herbs

  • 1 bulb of fennel

Oils & Vinegars

  • 100ml of white wine vinegar
  • 50ml of raspberry vinegar
  • 200ml of olive oil
  • olive oil

Beverages

  • 100ml of white wine

Fruit & Vegetables

  • 2 bunches of asparagus
  • 1 punnet of raspberries
  • 1 sweet potato

Salad & Fresh Herbs

  • 500g of mixed salad leaves, washed and dried