Duck Breasts With Pomegranate and Mint
by NigellaIntroduction
This is my idea of perfect dinner party food: it's easy to make, not complicated to serve and looks — and tastes — exquisite.
Feel free to griddle or grill your duck, rather than just sear it on the hob and then roast it, but I find I make the air too smoky when it's all done on the hob.
This is my idea of perfect dinner party food: it's easy to make, not complicated to serve and looks — and tastes — exquisite.
Feel free to griddle or grill your duck, rather than just sear it on the hob and then roast it, but I find I make the air too smoky when it's all done on the hob.
Ingredients
Serves: 8
- 4 duck breasts
- 200 grams rocket (or watercress or chard or mixture)
- 1 pomegranate
- 1 bunch fresh mint
- 4 duck breasts
- 8 cups arugula (or watercress or chard or mixture)
- 1 pomegranate
- 1 bunch fresh mint
Method
- Preheat the oven to 220°C/200°C Fan/gas mark 7/425ºF.
- Heat a flameproof, ovenproof pan on the hob, and then sear the duck breasts, skin-side down, for a minute or so over a high heat.
- Turn the duck breasts over and then place in the oven for about 15 minutes.
- Remove the duck breasts from the oven and sit them on a carving board while you get organized. If you want to hold them at this stage, take them out of the oven at about 13 minutes and double-wrap in foil, then let them sit till you need them.
- Line a meat plate or flattish platter with the salad leaves.
- Slice each duck breast very thinly on the diagonal and lay on the salad-lined dish, pouring any meat juices over them as you go.
- Halve the pomegranate, and then bash out the seeds from one half to garnish the duck slices. Squeeze some of the juice from the other half — just by hand — over the duck as well.
- Tear off a handful of mint leaves and then finely chop them, scattering them over the duck.
- Preheat the oven to 220°C/200°C Fan/gas mark 7/425ºF.
- Heat a flameproof, ovenproof pan on the hob, and then sear the duck breasts, skin-side down, for a minute or so over a high heat.
- Turn the duck breasts over and then place in the oven for about 15 minutes.
- Remove the duck breasts from the oven and sit them on a carving board while you get organized. If you want to hold them at this stage, take them out of the oven at about 13 minutes and double-wrap in foil, then let them sit till you need them.
- Line a meat plate or flattish platter with the salad leaves.
- Slice each duck breast very thinly on the diagonal and lay on the salad-lined dish, pouring any meat juices over them as you go.
- Halve the pomegranate, and then bash out the seeds from one half to garnish the duck slices. Squeeze some of the juice from the other half — just by hand — over the duck as well.
- Tear off a handful of mint leaves and then finely chop them, scattering them over the duck.
Additional Information
MAKE AHEAD / STORE:
Leftover duck should be refrigerated within 2 hours. Will keep in an airtight container in the fridge for up to 3 days. Eat cold. The salad is best eaten on the day it's made.
MAKE AHEAD / STORE:
Leftover duck should be refrigerated within 2 hours. Will keep in an airtight container in the fridge for up to 3 days. Eat cold. The salad is best eaten on the day it's made.
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What 3 Others have said
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Posted by GerryPerth on 21st July 2024
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Posted by sancarloscharlie on 2nd June 2019
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Posted by RobyH on 21st January 2018
Show more commentsDuck, Pomegranate and Mint. That won me over straight away! This is so straightforward an obvious winner for a duckophile like me!
Thank you, Nigella! Your recipes read like a breath of fresh air. Simple, elegant and unfailingly delicious! The duck breast recipe is a great example!
This is a gorgeous presentation!