Pomegranate Duck
Pomegranate Duck



  • 4 duck breasts, skin removed
  • Flour for dusting
  • Salt and pepper
  • 40g butter
  • 4 tbsp olive oil
  • 4 pomegranates, seeds only
  • Preheat the oven to 200C. Season the duck with salt and pepper and dust with flour. Heat the oil and butter in a pan, and when foaming, add the breasts and fry for 2 mins on each side. Transfer to the oven to roast for 6 mins. Remove and leave to rest.
  • Meanwhile, soften the pomegranates by rolling them firmly on a work surface. Cut them in half, and squeeze all over the cooked duck, covering them with juice and seeds. Slice the meat on the diagonal, and serve with your choice of vegetables or salad.
30 mins
4 serving

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