Crispy duck with pomegranate salad
Ingredients Method 1.Remove excess fat from duck breasts and rub with combined chilli and salt. Prick duck skins with fork several times.
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Cooking tools:
- Chef's knife
- Cutting board
- Fork
- Skillet
- Stove
- Mixing bowl
- Spoon
- Plate
Ingredients
- 2 (300g) duck breast fillets, skin on
- 1/4 teaspoon dried chilli flakes
- 1/4 teaspoon sea salt flakes
- 1/4 cup (60ml) orange juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon wholegrain mustard
- 1/2 teaspoon honey
- 1 cup (80g) bean sprouts
- 1/2 cup (125ml) pomegranate pulp
- 30 grams baby spinach leaves, finely sliced
- 1/2 cup firmly packed fresh mint leaves
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