Duck Salad with Pomegranate.

Panayiotis Christoforou

Ingredients:

Duck Breast

• 2 pinch oil, vegetable

• 2 Magret duck, breasts, skin on and scored

Vinaigrette

• ¾ cup pomegranate juice

• ¼ cup rice vinegar

• 2 Tbsp lemon, juice

• ½ cup olive oil

• 2 Tbsp quince, poaching liquid, (recipe follows)

Salad

• 4 cup mesclun, greens

• ¼ cup pomegranate, seeds

• ¼ cup vanilla poached quince, (recipe follows)

• 1 smoked duck, breast, julienne

Directions:

Duck Breast

1. In a large ovenproof frying pan, heat oil over medium-high heat.

2. Place seasoned breasts skin side down and sear for 2 to 3 minutes.

3. Pour fat from pan and place in oven. Roast breasts for 4 to 5 minutes.

4. Remove from oven and pour off excess fat.

5. Turn breasts skin side up and return to oven.

6. Roast for a further 4 to 5 minutes for medium-rare.

7. Remove from oven and keep warm.

Vinaigrette

1. In a small saucepot reduce pomegranate juice by 1/2 until syrupy.

2. Allow pomegranate juice to cool and place in a stainless steel bowl.

3. Add rice vinegar, lemon juice and poaching liquid.

4. Slowly whisk in olive oil. Adjust seasoning.

Salad

1. In a bowl mix greens, pomegranate seeds and vanilla poached quince.

2. Toss with a little vinaigrette.

To Assemble

1. Place salad in the center of a large plate.

2. Slice duck breast and place on top of greens.

3. Julienne smoked duck breast and sprinkle on roasted duck breast.

4. Finish with a little coarse salt.

5. Drizzle a little vinaigrette around and serve.

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