Seared Duck Breast with Pomegranate & Watercress

• 2skin-on duck breasts, about 200 g each
• Fine salt, to taste
• 80 gwatercress
• 60 gpomegranate seeds
• ½red onion, very thinly sliced
• 2 tbsppomegranate molasses
• 3 tbspextra virgin olive oil
• 1 tbspred wine vinegar
• 1 tsphoney
• 30 gwalnuts, toasted and roughly chopped
• 350 groasted new potatoes, prepared (optional)
• 150 gfull-fat Greek yoghurt (optional)
• Black pepper, to taste

Method

1. 1Score 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. Season both sides generously with salt and pepper, pressing the salt into the scores.
2. 2Lay 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. 3Turn the breasts and cook the flesh side for 6–8 minutes, or until the centre reaches 75°C for 30 seconds. Transfer to a board skin-side up and rest for 5 minutes.
4. 4While 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.
5. 5Pile 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. 6Slice the rested duck thinly on the diagonal. Lay over the salad and spoon over the remaining dressing. Serve with the optional prepared roast potatoes and Greek yoghurt if using. Taste before adding any final salt.

Per serving

kcal

652

protein

43.6g

fibre

3.1g

carbs

27.8g

fat

42.7g