Duck Breasts With Pomegranate And Mint

Name: Duck Breasts With Pomegranate And Mint
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 200 grams rocket, watercress or salad chard (or a mixture); 4 duck breasts; 1 small bunch or packet mint; 1 pomegranate

You can never have too many main course recipes, so give Duck Breasts With Pomegranate And Mint a try. This recipe serves 8. One serving contains 173 calories, 23g of protein, and 5g of fat. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes around 45 minutes. 136 people found this recipe to be scrumptious and satisfying. If you have salad chard, duck breasts, packet mint, and a few other ingredients on hand, you can make it. To use up the mint you could follow this main course with the Mint Brownies as a dessert.

Instructions

Preheat the oven to 220C/gas mark 7/425F.

Equipment you will use

Oven

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.

Ingredients you will need

Duck Breast

Equipment you will use

Oven

Frying Pan

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.

Ingredients you will need

Duck Breast

Mint