How to make Duck Breast Spring Salad with Pomegranate

Name: How to make Duck Breast Spring Salad with Pomegranate
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4

Ingredients

For the Duck:
2 x Yorkshire Wolds duck breasts
Salt flakes and freshly ground black pepper
For the Glaze:
6 tbsp pomegranate molasses
2 tbsp runny honey
1 star anise
Juice from 1 orange
For the Salad:
1 bag mixed salad leaves
2 tbsp walnut oil (olive oil or rapeseed may be used as a replacement)
1 shallot, finely chopped
1 pomegranate cut in half & seeds removed (alternatively buy ready prepared seeds)
1 orange cut into segments, peeled and pith removed

For the glaze, put the ingredients into a heavy based saucepan and gently boil until reduced by half. Strain into a clean bowl and keep to one side. This can be done in advance
Preheat the oven to 200°C (fan) | 220°C (without fan) | gas mark 7
Remove the duck breasts from the fridge 30 minutes before cooking and score the skin with a sharp knife being careful not to cut into the meat. Season generously with salt and pepper on both sides
Put the duck into a cool heavy based frying pan skin side down and cook over a medium heat for 10 minutes. Once golden brown, drain the excess fat (but do keep for future use) and turn the meat over for a minute before transferring to an ovenproof dish, and cooking in the oven, skin side down, for a further 8 minutes. This will ensure that the duck is medium. If you want rare or well done, take off or add 2 minutes to the cooking time on each side
Remove from the oven and brush with the molasses glaze all over then leave to rest for a few minutes in a warm place
For the salad simply toss the shallots, salad leaves and oil together in a large bowl, then scatter through the pomegranate seeds and orange segments

To Serve

Slice each duck breast across the breast into thin slices, keeping the skin on
Arrange the salad on plates evenly and place the duck slices on top and serve straight away