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DUCK BREAST SALAD WITH ORANGE & POMEGRANATE

Method

  1. 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
  2. Preheat the oven to 200°C (fan) | 220°C (without fan) | gas mark 7
  3. 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
  4. 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
  5. Remove from the oven and brush with the molasses glaze all over then leave to rest for a few minutes in a warm place
  6. 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

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