Duck and Pomegranate with Wilted Kale
| Published: 24th November 2007 15:50 |
A lighter seasonal dish, pairing gamey duck with light sweet sour fragrant pomegranate. You can always swap the kale for rocket or a winter salad leaf.
Serves: 4
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Ingredients
2 Duck breasts
1 tsp Coarse sea salt
100g Kale
25g Butter
1 Pomegranate
25ml Pomegranate molasses
25ml White wine vinegar
50ml olive oil
Salt
Freshly ground black pepper
1 Small bunch mint, chopped
Method
1. Preheat oven to 220oC/gas 7. In a small lidded jar mix the molasses, olive oil, vinegar, salt and pepper.
2. Score the skin of the duck breasts and rub with the salt. Heat an ovenproof griddle pan over a high heat. Sear the duck breasts skin side down for 2 minutes. Turn the duck and transfer to the oven for about 15 minutes.
3. Allow the duck to rest while you cook the kale. Rinse the kale and remove any thick stalks.
4. Melt the butter in a large saucepan, add the kale and stir until wilted.
5. To serve thinly carve the duck, spread the kale over the plate, scatter over the duck. Cut the pomegranate in half and tap out the seed over the duck. Drizzle over the dressing and chopped mint.
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