Duck with Duck

I love Duck... but even more than Crispy Skinned Duck I love Cold Duck Sparkling Red. Every foodie/wine buff always explain how well Duck and Pinot go together, but for me Cold Duck aka Sparkling Red is the ideal match (although I may be slightly bias as I think Sparkling Red is the perfect match for most things!)
Tonight I prepared a simple but delicious Crispy Skinned Duck breast with Freekeh Salad to set off the yummy bottle of Sparkling Shiraz we had in the fridge.

Crispy Skinned Duck with Freekeh Salad

2 Duck breasts
100g Rocket
100g Freekeh
200g Cherry Tomatoes
1/2 an Avocado
1/2 Lemon

Olive Oil
Caramelised Balsamic Vinegar

Bring salted water to the boil then add the freekeh. Cook for 15 minutes then drain well (or cook to packet instructions).

Score the duck skin, then salt the skin well and place them in the pan on a medium heat for 5 minutes. Turn and cook on the other side for five minutes. Leave to rest for 5 minutes loosely covered with aluminium foil on a warm plate 

In the mean time dice the avodado, halve the cherry tomatoes and squeeze half the lemon on top

Combine the freekeh and salad then season with salt and dress with olive oil and caramelised balsamic vinegar

Drizzle some caramelised vinegar over the duck before serving.