Name: Crispy duck with pomegranate salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 (300g) duck breast fillets, skin on; 1/4 teaspoon dried chilli flakes; 1/4 teaspoon sea salt flakes; 1/4 cup (60ml) orange juice; 2 tablespoon balsamic vinegar; 1 tablespoon wholegrain mustard; 1/2 teaspoon honey; 1 cup (80g) bean sprouts; 1/2 cup (125ml) pomegranate pulp; 30 gram baby spinach leaves, finely sliced; 1/2 cup firmly packed fresh mint leaves

Ingredients

2 (300g) duck breast fillets, skin on

1/4 teaspoon dried chilli flakes

1/4 teaspoon sea salt flakes

1/4 cup (60ml) orange juice

2 tablespoon balsamic vinegar

1 tablespoon wholegrain mustard

1/2 teaspoon honey

1 cup (80g) bean sprouts

1/2 cup (125ml) pomegranate pulp

30 gram baby spinach leaves, finely sliced

1/2 cup firmly packed fresh mint leaves

Method

1.Remove excess fat from duck breasts and rub with combined chilli and salt. Prick duck skins with fork several times. Cook duck, skin-side down, in a heated oiled medium frying pan for about 8 minutes or until crisp. Turn duck and cook about 5 minutes or until cooked as desired. Cover and stand 5 minutes, then slice thinly.

2.In the same cleaned pan, combine juice, vinegar, mustard and honey. Simmer, uncovered, about 2 minutes or until sauce is reduced by half.

3.Combine remaining ingredients in a medium bowl and divide among serving plates. Top salad with duck; drizzle with orange sauce.

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Ingredients

Method

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