Allspice Honey Duck with Chicory, Orange & Pomegranate Salad - Ainsley Harriott

Ingredients

• For the Allspice Honey Duck
• 2 tbsp pomegranate molasses
• 2 tbsp runny honey
• 1 tbsp light olive oil
• zest and juice of 1 orange
• 1 tsp ground allspice
• 2 x 150g duck breasts, at room temperature
• seeds of ½ pomegranate
• sea salt
• For the Salad
• 1 little gem lettuce, leaves separated
• 2 small heads of chicory (red is nice), leaves separated
• a handful of watercress
• 8–10 mint leaves, shredded, plus extra to serve
• 2 spring onions, trimmed and thinly sliced
• 1-2 oranges, peeled and segmented
• For the Dressing
• 3 tbsp extra-virgin olive oil
• ½ tbsp pomegranate molasses
• 1 tbsp red wine vinegar or sherry vinegar
• 2 tsp runny honey
• a pinch of ground allspice