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Gressingham Duck Fillet Salad with Pomegranates and a Saffron Mayonnaise Dressing

Enjoy as a wonderful starter for a special meal or on its own for a light lunch. ( Serves 2 )

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 8 minutes
    •    Yield: Serves 2


    •   1 Gressingham duck breast ( skin removed )
    •   125 g mixed leaves
    •   4 cherry tomatoes ( cut in half )
    •   Seeds of half a pomegranate
    •   2 tablespoons olive oil
    •   Salt and pepper

For the Dressing:

    •   1/2 teaspoon saffron threads
    •   1 tablespoon water
    •   3 tablespoons stokes mayonnaise
    •   2 teaspoons lemon juice
    •   1 clove garlic ( peeled and finely diced )


  1. Place the saffron threads in a medium size bowl. Boil the kettle and pour approx a table spoon of the hot water over the saffron. Set aside and allow saffron to infuse for 10 mins. In a separate bowl whisk together the lemon, mayonnaise and the garlic. Slowly whisk in the saffron water until blended. Set aside.
  2. Take the duck breast fillet and with a sharp knife carefully cut the fillet in half horizontally so that you have 2 flat fillets. Rub a little oil on both sides of each fillet. Place a frying pan onto a high heat and add 1 tablespoon of olive oil. When the pan starts to smoke carefully place the duck fillets in and season lightly with salt. Cook for 4 minute and with tongs turn the fillets over, lightly season and cook for another 4 minutes . Remove the pan from the heat and leave in a warm place while you assemble the salad.
  3. Place the mixed leaves and the pomegranates into a bowl with 1 table spoon oil . Mix together and then divide the salad onto 2 plates. Put the cherry tomato halves on to and around the salad
  4. Take the duck fillets and carve into 3 or 4 pieces and put on top of the leaves. Pour over any juices from the pan
  5. Take the saffron mayonnaise and with a dessert spoon heavily drizzle this over the duck fillets

This great family recipe is thanks to Gressinghamduck Recipes at


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