← Back to Search Results
roasting
Duck Breasts with Pomegranate and Mint Recipe-144

Photo by: Joseph De Leo
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%)
48mg (2%)
8g
2g
9g (14%)
0g
3g (14%)
4g
1g
45mg (15%)
5g
11g
26mg
361mg
81mcg RAE (3%)
22mg (36%)
58mg (6%)
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.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
big-fat-cookies Big Fat Cookies
by Elinor Klivans
cooking-for-friends Cooking for Friends
by Gordon Ramsay
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
living-raw-food Living Raw Food
by Sarma Melngailis
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
food-to-live-by Food to Live By
by Myra Goodman
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for 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 cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?