Duck Breast Salad With Asparagus, Sweet Potato, Pickled Fennel And Raspberry Vinaigrette

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Great British Chefs
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Gressingham duck breasts

4 Gressingham duck breasts


Pickled fennel

1 bulb of fennel

100 ml of white wine vinegar

50 g of caster sugar

100 ml of white wine


500 g of mixed salad leaves, washed and dried

2 bunches of asparagus

Raspberry vinaigrette

1 punnet of raspberries

1/2 tsp of Dijon mustard

200 ml of olive oil

50 ml of raspberry vinegar

flaky sea salt


Sweet potato

1 sweet potato

olive oil

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