Pan Fried Duck with Pomegranate & Green Salad Recipe
Pan-fried duck served over a bed of green salad, drizzled with a pomegranate molasses, ginger, and orange dressing, and garnished with pomegranate seeds.
Ingredients
Duck
- black pepper (to taste)
- 2 fillet duck breasts
- salt (to taste)
Dressing
- black pepper (to taste)
- 2 tbsp olive oil
- 0.5 whole orange
- 1 tbsp pomegranate molasses
- salt (to taste)
- 4 sprig fresh coriander
- 1 cm fresh ginger
Salad
- 0.25 whole pomegranate
- 20 grams Salad leaves
Instructions
- score the duck skin with a criss cross pattern, season with salt and pepper
- heat the frying pan on a high heat, fry the duck skin side down, cook for 2 minutes, turn the heat down to medium, cook for 2 minutes
- turn the fillet over, cook for 5 minutes, remove from the heat and rest, while the duck is resting
- zest the orange, squeeze the orange, wash and finely chop the fresh coriander, make the dressing by mixing the olive oil, orange zest and juice, pomegranate molasses and chopped coriander together in a bowl, peel and grate the ginger, add the ginger to the dressing, taste and season with salt and pepper if necessary
- cut the pomegranate in half, hit the skin with a wooden spoon to release the seeds, wash mixed leaves and place in individual serving bowls, slice the duck breasts diagonally, lay on top of the salad, add the salad dressing, sprinkle the pomegranate seeds over the salad
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