Rich duck breast, cooked pink and tender, with a vibrant dressing and crisp salad - create the perfect summer supper!
4 duck breasts, fat on
1 large orange, segmented
Approximately 200g mixed baby salad leaves
100g sugar snap peas, cut in halves
½ small red onion, finely chopped
Seeds of 1 pomegranate
Salt and pepper
4 thick slices of bread
A drizzle of olive oil
For the dressing3 tbsp light olive oil
1 tbsp walnut oil
4 tbsp pomegranate juice
2 tbsp white wine vinegar
½ tbsp runny honey
How many for?
1. Preheat the oven to 200°c / 400°f.
2. Cut the bread into crouton-sized chunks, toss with some olive oil until lightly coated and season liberally with salt and pepper.
3. Place in the hot oven for around 15 minutes until crisp and golden, then set aside.
4. Using a sharp knife, gently score the fat on the duck breasts then season with salt and pepper.
5. Place skin-side down in a very hot, dry frying pan, pressing down on the breasts to stop them curling up. Reduce the heat and cook gently for about 10 minutes until much of the duck fat has rendered down and the skin is crispy. Turn to brown the underside then transfer to an ovenproof dish and place in the oven for another 10 minutes. Once done, remove from the oven, wrap in foil and leave to rest while you prepare the salad.
6. Place all the dressing ingredients into a screw-top jar and shake briskly until the honey has dissolved and everything’s thoroughly combined.
7. Toast the walnuts in a very hot, dry pan until they’re just browned and release their lovely aromas.
8. Combine the salad leaves, sugar snap peas, orange segments and onion in a bowl and gently toss
9. Slice the rested duck breast and place on top of the salad leaves, sprinkle over the toasted walnuts,
TIP - To easily remove the seeds from the pomegranate, cut it in half, then holding it carefully with the cut edge facing down into a bowl, thwack it with the back of a wooden spoon until all the seeds pop out. Magic! Remove any bits of pith that may also have been thwacked out.