Duck, orange and pomegranate salad recipe

Pan Fried Duck with Pomegranate & Green Salad Recipe

Name: Pan Fried Duck with Pomegranate & Green Salad
Prep time: 10 min
Cook time: 20 min
Total time: 20 min
Cuisine: British
Ingredients: black pepper (to taste); 2 fillet duck breasts; 4 sprig fresh coriander; 1 cm fresh ginger; 2 tbsp olive oil; 0.5 whole orange; 0.25 whole pomegranate; 1 tbsp pomegranate molasses; 20 grams Salad leaves; salt (to taste)

20 Minutes

Serves: 2

Pan fried Duck served on a bed of green salad dressed in a pomegranate molasses, ginger and orange dressing, sprinkled with pomegranate seeds

Recipe Ingreds

Duck

black pepper (to taste)
2 fillet duck breasts
salt (to taste)

Dressing

black pepper (to taste)
2 tbsp olive oil
0.5 whole orange
1 tbsp pomegranate molasses
salt (to taste)
4 sprig fresh coriander
1 cm fresh ginger

Salad

0.25 whole pomegranate
20 grams Salad leaves

Recipe with pictures Steps

Step 1

score the duck skin with a criss cross pattern
season with salt and pepper

Step 2

heat the frying pan on a high heat
fry the duck skin side down
cook for 2 minutes
turn the heat down to medium
cook for 2 minutes

Step 3

turn the fillet over
cook for 5 minutes
remove from the heat and rest
while the duck is resting

Step 4

zest the orange
squeeze the orange
wash and finely chop the fresh coriander
make the dressing by mixing the olive oil, orange zest and juice, pomegranate molasses and chopped coriander together in a bowl
peel and grate the ginger
add the ginger to the dressing
taste and season with salt and pepper if necessary

Step 5

cut the pomegranate in half, hit the skin with a wooden spoon to release the seeds
wash mixed leaves and place in individual serving bowls
slice the duck breasts diagonally
lay on top of the salad
add the salad dressing
sprinkle the pomegranate seeds over the salad

Recipe Utensils

3 chopping board
1 fish slice
1 frying pan
1 grater
3 large knife
1 squeezer

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About our duck and orange salad with pomegranate recipe

A simple pan fried duck breast lightly seasoned with salt and pepper, sliced and served on a bed of salad leaves dressed with a rich fruity dressing of fresh orange juice, pomegranate molasses, duck fat, olive oil, coriander and ginger.The salad is finished with a sprinkle of pomegranate seeds

When to serve our duck salad

This deliciously simple salad is ideal summer, early autumn dinner, perfect for a quick after work evening meal as it is prepared in less than 30 minutes. Serve as a light evening meal or as a dinner party starter.

More pan seared duck breast recipes

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