Duck breast in raspberry jam herb marinade with caramelised onion and spinach salad

For the marinade, combine the raspberry jam, thyme leaves, rosemary leaves, paprika, a squeeze lemon juice and crushed garlic in a small bowl. Stir to combine.

Place the duck breasts in a shallow dish and pour the marinade over them. Make sure the marinade coats the meat entirely. Cover and refrigerate, 1 hour. Remove the duck breasts from the marinade, scrape the marinade off the meat and season with smoked salt to taste. Place a frying pan over medium-high heat and fry the duck breasts, skin side down first, 5 minutes; then flip over and fry the other side, 5 minutes.

To caramelise the onions, heat the oil and butter in a large frying pan over medium heat. Add the onions and fry, 15 – 20 minutes, stirring occasionally to prevent them from burning. When the onions are softened and golden in colour, add the sugar and balsamic vinegar – this will put the caramelisation process in motion. Season to taste. Cook the onions, a further 5 – 8 minutes, stirring occasionally, until sticky and caramelised.

Slice the duck breasts and place on 4 serving plates. Arrange the spinach, gooseberries and radish slices around the plates. Scatter the feta, caramelised onions and toasted almond flakes over.