• 2 large, lean duck breasts
  • 2 Comice pears, cored and diced
  • 125 g (4 oz) mixed leaf and herb salad
  • 50 g (2 oz) walnut pieces
  • 1 pomegranate, seeds removed
  • 2 teaspoons lime juice
  • 2 teaspoons raspberry vinegar
  • 2 teaspoons pomegranate molasses (optional – see right for homemade)
  • 2 tablespoons walnut oil
  • salt and pepper

Remove any excess fat from the duck breasts and score the surface using a sharp knife. Heat a ridged griddle pan until hot, then add the duck breasts, skin side down, and cook for 8–10 minutes. Turn them over and cook for a further 5–10 minutes or until cooked to the pinkness desired. Remove from the pan, cover with foil and leave to rest.

Mix together the pears and leaf salad in a bowl. Arrange on serving plates and scatter with the walnut pieces.

Whisk together all the dressing ingredients in a bowl and season to taste. Drizzle over the salad.

Slice the duck breasts and arrange on the salad. Scatter over the pomegranate seeds and serve immediately.

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