Duck breast with pomegranate and hazelnut salad recipe

Duck Breast with Pomegranate and Hazelnut Salad recipe

This article was published by: Matthew

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About this recipe

In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.
This delicious recipe combines succulent duck breast with a refreshing pomegranate and hazelnut salad. The tender and juicy duck is seared to perfection, creating a crispy skin that pairs perfectly with the vibrant flavors of the salad. The sweetness of the pomegranate seeds and the crunchiness of the hazelnuts add a delightful texture to the dish. This recipe is a perfect balance of flavors and textures, making it an impressive yet simple dish to serve for any occasion.

Keywords: Duck breast, pomegranate, hazelnut, salad, recipe

Duck breast with pomegranate and hazelnut salad recipe details

Duck breast with pomegranate and hazelnut salad recipe, recipe Rating: 4.7
Number of votes:129 

Ingredients

1	pomegranate
30 g	hazelnuts
some	salad leaves
1	duck breast (ca. 400g), skin on
some	olive oil
	salt and freshly ground black pepper, to taste

Instructions

Preheat oven to 180░C. Seed the pomegranate, taking care to remove all of the bitter pith. Prepare the salad. Roast the hazelnuts in the oven for about 8 minutes, but keep a lookout, avoid burning them! Score the skin on the duck breast.

Heat a touch of oil in a heavy-based pan, place the duck breast (skin side down) in the pan and cook for 7 minutes, starting at quite a high temperature and gradually reducing the heat. Turn and cook for a further 5 minutes. Remove onto a paper towel on a warm plate, cover with foil and allow to rest for at least 5 minutes before carving into thin slices. Of course, the cooking times depend upon personal preference and the thickness of the duck breast.

Chop the roasted hazelnuts roughly. Assemble duck slices, salad and pomegranate seeds on warmed plates as desired; scatter with hazelnuts. Sprinkle with salt and turn the pepper mill a few times over the plates. Drizzle olive oil or hazelnut oil (or a vinaigrette if desired, but remember that the pomegranate provides acidity) over the salad.

Notes:
This recipe works well – even more quickly – using packaged smoked duck breast slices.
One duck breast is sufficient for two servings as a main course or four as a starter.
Beware, the pomegranate will kill a red wine at any distance, but as for a fruity rosÚ, that’s another matter…


Preparation time:
ca. 15 min
Grade of difficulty:
easy
Calories per portion:
n/a