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.
• Prep time: 5 minutes
• Cook time: 30 minutes
• Yield: Serves 8
• 4 duck breasts
• 200 grams rocket (or watercress or chard or mixture)
• 1 pomegranate
• 1 bunch fresh mint
- 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.
This great family recipe is thanks to Nigella Recipes at https://www.nigella.com/recipes/duck-breasts-with-pomegranate-and-mint