Serves:

8

Description:

Ingredients:

• 4 duck breasts
• Fine sea salt
• 1 tsp Chinese 5-spice powder
• 1 head soft, round red radicchio
• 1 bunch watercress, washed and trimmed
• 1 small head funnel, shaved
• Freshly ground black pepper
• 100g fresh pomegranate arils
• Extra virgin olive oil
• Balsamic vinegar

Method:

1. Prick the skin of the duck breasts all over with the point of a sharp knife. Rub them with sea salt and the 5-spice powder. Place them, skin side down, in a cold non-stick frying pan, turn on the heat and cook gently for about 10 minutes so that the fat is rendered out slowly. As the fat seeps out, remove it from the pan with a spoon.
2. Once most of the fat has rendered out and the skin is crisp and brown, turn the fillets and cook for a further 5 minutes until the duck is cooked but still pink inside. Transfer to a warm plate and cover loosely with foil while you prepare the salad. Combine the torn radicchio leaves with the watercress and shaved fennel. Season with salt and pepper and coat with the olive oil. Stir in about 2 tsp of balsamic vinegar and taste for seasoning.
3. Slice the duck breasts into 4 or 5 slices each and add any cooking juices that run out to the salt. Transfer to a shallow plate and arrange the sliced duck on top. Sprinkle with the pomegranate arils and serve at once.

Recipe by: PomLife

Website: www.pomlife.com.au