Seared Duck Breast with Pomegranate & Watercress

Ingredients

• 2 duck breasts, about 200g each
• salt and black pepper
• 80 g watercress
• 4 tbsp pomegranate seeds
• 0.5 red onion, very thinly sliced
• 2 tbsp pomegranate molasses
• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp honey
• 30 g walnuts, toasted and roughly chopped
• roasted new potatoes, to serve
• crusty sourdough bread, to serve
• thick Greek yoghurt, to serve

Method

1. Score the duck skin in a tight crosshatch, cutting through the fat but not into the meat — the cuts open as the fat renders and let it escape. Pat the skin bone-dry with kitchen paper; water means steam, and steam means flabby skin. Season both sides generously with salt and pepper, pressing the salt into the scores.
2. Lay the breasts skin-side down in a cold, dry stainless or cast-iron pan, then turn the heat to medium. Starting cold is the whole trick — the fat renders slowly into a pool of liquid gold instead of seizing and burning. Cook for 8–10 minutes, tipping off the rendered fat into a heatproof bowl every couple of minutes (save it for roast potatoes another day), until the skin is deep mahogany and properly crisp. You'll hear the sizzle quieten as the fat runs out.
3. Flip the breasts and cook for 3–4 minutes for blushing pink — pull at 52°C internal and the temperature will carry up to 56°C off the heat. Transfer to a board, skin-side up, and rest for 5 full minutes. Cutting early means the juices run onto the board instead of staying in the meat.
4. While the duck rests, whisk the pomegranate molasses, olive oil, red wine vinegar, and honey in a small bowl until glossy and emulsified. Taste it on a watercress leaf — it should be sharp, sweet, and properly seasoned. Adjust the salt now, not at the table.
5. Pile the watercress across two plates. Scatter over the red onion, pomegranate seeds, and toasted walnuts, then drizzle with most of the dressing — the splash of red wine vinegar in there cuts straight through the duck's richness.
6. Slice the rested duck thinly on the diagonal; the skin should crackle under the knife. Lay the slices over the watercress, spoon the remaining dressing across the duck and salad, and serve with roasted new potatoes, torn sourdough, and a cool dollop of Greek yoghurt alongside. Taste a final forkful — one last pinch of flaky salt over the duck if it needs it.