Serves 4

Ingredients

• 4 x 200gm duck breast fillets, trimmed and skin scored
• Sea salt and cracked black pepper
• ¼ cup (60ml) pomegranate molasses
• 200g brussels sprouts, trimmed and leaves separated
• 100g red-vein sorrel leaves
• 2 small red apples, thinly sliced
• 1 tablespoon lemon juice

 

Method

1. Preheat oven to 200C. Heat a large ovenproof frying pan over high heat.
2. Sprinkle the duck with salt and pepper and cook, skin-side down, for 4 minutes or until golden. Carefully drain excess fat and turn.
3. Brush the skin with the molasses, place in the oven and cook for a further 5-6 minutes, for medium-rare, or until cooked to your liking. Allow to rest for 5 minutes in the frying pan for 5 minutes before slicing.
4. Place the brussels sprout leaves, sorrel, apple and lemon juice in a bowl and gently toss to coat.
5. Divide the duck and salad between serving plates.
6. Serve drizzled with the pan juices and salt and pepper.
7. Serve immediately.

 

Recipe provided by Jesper Hansen