roasting
duck-breasts-with-pomegranate-and-mint

Photo by: Lis Parsons
Comments: 0
 

Recipe

This is my idea of perfect dinner-party food: It’s easy to make, not complicated to serve, and looks — and tastes — exquisite.

Feel free to broil, pan griddle, or grill your duck rather than sear it on the stove, and then roast it, but I just find I make the air too smoky when it’s on the stove.

I advise asking a friend to come and help you slice the meat. Obviously, it’s not exactly hard work carving a duck breast, but so that the first slices aren’t cold by the time the last ones go on the serving platter, it makes sense to speed up the process. This is not a crucial consideration: It doesn’t actually matter what temperature these jeweled slivers of meat are.

Yield : Serves 8

Ingredients

  • 4 duck breasts
  • 8 cups arugula or watercress or salad chard or a mixture
  • 1 pomegranate
  • 1 small bunch fresh mint

Directions

Preheat the oven to 425°F.

Heat a flameproof, ovenproof pan on the stove and then sear the duck breasts, skin side down, for a minute or so over high heat.

Turn the duck breasts over and then place in the oven for about 15 minutes.

Remove the duck breasts from the oven and let them sit on a carving board while you get organized. If you want to hold them at this stage, take them out of the oven at about 13 minutes and double-wrap in aluminum foil, then let them sit till you need them.

Line a meat plate or flattish platter with the salad leaves.

Slice each duck breast very thinly on the diagonal and lay on the salad-lined dish, pouring over any meat juices as you go.

Halve the pomegranate, and then bash out the seeds from one half to decorate the duck slices. Squeeze some of the juice — just by hand — from the other half over the duck as well.

Tear off a handful of mint leaves and then finely chop them, scattering over the duck.


© 2007 Nigella Lawson
 

Nutritional Information

Nutrients per serving (% daily value)

154kcal (8%)
58mg (6%)
22mg (36%)
81mcg RAE (3%)
361mg
26mg
11g
5g
2g
8g
45mg (15%)
48mg (2%)
3g (14%)
9g (14%)
3mg (18%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
a-new-way-to-cook A New Way to Cook
by Sally Schneider
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?