Preparation time 15 mins
A delicious and impressive salad that can be served as a starter or a main and takes advantage of autumn produce.
2 large ripe pomegranates
6 duck breasts
2 lemons, juiced
3 tablespoons good quality balasamic vinegar
1/2 tspn finely zested orange
2 radicchio heads leaves washed and then chopped
500g walnuts, dry roasted in a pan over medium heat and then roughly chopped
Lightly score the skins of the duck breasts, with a sharp knife and season well with salt and pepper.
Halve pomegranate and remove seeds then place in a bowl with salt, pepper and 2 tbspns lemon juice, orange zest and 1 tbspn olive oil.
Lay the duck breasts, skin side down, in a large, heavy-based dry frying pan and gradually turn up the heat. Fry for 5-10 minutes until most of the fat has rendered from and the skin is golden brown.
Turn over and lightly brown the other side for a couple of minutes or until the duck breasts feel slightly springy when pressed. Remove from the pan and add balsamic vinegar, 2 tbspns lemon juice and 2 tbspns olive oil. Remove from balsamic, and then slice breasts.
Mix raddichio and pomegranate, plate then drizzle with balsamic from duck, season to taste. Top with duck slices and sprinkle with roasted walnuts.