Duck salad with orange & pomegranate

A satisfying salad that combines fresh greens with the rich flavour of duck


  • 1 duck breast
  • 1 handful of mixed salad leaves (rocket is a good inclusion)
  • ½ pomegranate
  • 2 leaves chives
  • 15g almond flakes (toasted)


  • Score the skin of the duck into a criss-cross pattern
  • Place the duck skin side down in a dry pan and cook over a medium heat for about 10 minutes
  • Turn duck breast skin-side up and cook in a pre-heated (200C) oven for 8-10 minutes
  • Remove the seeds of the pomegranate
  • Chop chives, finely

Ingredients for the dressing

  • 1 tbsp honey
  • 3 tbsp red wine
  • Orange juice
  • Orange zest


  • Melt 1 table-spoon of butter in a pan
  • Add the red wine and reduce
  • Add orange zest, orange juice and honey
  • Before serving, add the pomegranate seeds and chives to the dressing