Quick & Easy

Crispy duck with pomegranate salad

crispy duck with pomegranate salad



1.Remove excess fat from duck breasts and rub with combined chilli and salt. Prick duck skins with fork several times. Cook duck, skin-side down, in a heated oiled medium frying pan for about 8 minutes or until crisp. Turn duck and cook about 5 minutes or until cooked as desired. Cover and stand 5 minutes, then slice thinly.
2.In the same cleaned pan, combine juice, vinegar, mustard and honey. Simmer, uncovered, about 2 minutes or until sauce is reduced by half.
3.Combine remaining ingredients in a medium bowl and divide among serving plates. Top salad with duck; drizzle with orange sauce.

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