Duck Fillet & Pomegranate Salad Recipe · Gressingham

Ingredients

• 1 Gressingham duck breast (skin removed)
• 125 g mixed leaves
• 4 cherry tomatoes (cut in half)
• Seeds of half a pomegranate
• 2 tablespoons olive oil
• Salt and pepper
• 1/2 teaspoon saffron threads
• 1 tablespoon water
• 3 tablespoons stokes mayonnaise
• 2 teaspoons lemon juice
• 1 clove garlic (peeled and finely diced)