Asian Duck and Pomegranate Salad

A twist on a Nigella recipe and enough for 2 people although just multiply up or down accordingly.  Takes just 10-15 minutes max. if you prep the salad and dressing whilst the duck cooks and just throw things together unfussily! The dressing is so flavoursome you won’t notice it’s got collagen in it!

SALAD

  • 1 bag of nice salad leaves
  • Few sprigs mint, chopped
  • Few sprigs coriander, chopped
  • Seeds from half a pomegranate
  • 2 duck breasts
  • 1 clove garlic, chopped
  • Splash of olive oil

DRESSING

  • 2 tablespoons fish sauce
  • 1 tablespoon redcurrant jelly
  • 2 tablespoons rice vinegar
  • 1 teaspoon soy sauce or tamari or coconut aminos
  • 1 spring onion
  • Bit of red chilli chopped (to suit your heat preference!)
  • 1 flat tablespoon collagen powder

Splash the olive oil into a frying pan on a medium heat, add chopped garlic clove and gently soften.

Stick the duck breasts in, skin side down first (so the fat infuses into the meat for flavour and tenderising)

Let duck cook for a while as you prep the salad and dressing but keep one eye on the duck……

Pop salad leaves onto plate and scatter the chopped herbs over.

Pop out the pomegranate seeds (can get messy but see YouTube for great ways of how to de-seed fast!) and scatter these on top too

Put all the dressing ingredients into a jam jar and shake or other container and stir thoroughly (you may need to mash the jelly and collagen up!)

Then turn duck over when skin is nice and brown

Cook duck for a further few minutes depending on (a) size of breast and (b) how pink you like it (the less you cook it the more flavour it has)

Remove duck breasts from pan and lay on a plate skin side up

Cover with a bowl/dish (you can wrap in foil but I like to minimise waste)

After a few minutes, remove bowl/foil and add duck juices into dressing

Slice duck and lay next to salad

Shake / stir dressing again

Pour over leaves and herbs etc

Enjoy!

 

NOTE: I try to always buy a whole duck and cut out the breasts for this recipe, use the legs for my other duck recipe and then put the wings and carcass into my meat stock – great value for money!