Anatra con melagrana (duck with pomegranate) and sautéed escarole
Pan-seared duck breast with sweet-tart pomegranate seeds and garlic-sautéed escarole makes for an exquisite main course. The rich, succulent meat pairs beautifully with the tangy fruit glaze and the slight bitterness of the greens. For the crispiest skin and tender meat, score the skin and render the fat slowly before slicing.
Ingredients
- Olive Oil45 ml
Instructions
9 steps- 1
Preheat the oven to 200C/400F/Gas 6.
- 2
Season the duck breast with salt and freshly ground black pepper and dust with flour, shaking off any excess.
- 3
Heat the butter and olive oil in a large ovenproof frying pan until the butter begins to foam. Add the duck and fry for two minutes on each side, then transfer to the oven to roast for 5-6 minutes, or until just cooked. The duck should be rare, but cook according to your preference.
- 4
Meanwhile, rub two of the whole pomegranates firmly on a work surface with the palm of your hand, then cut them in half and squeeze out the juice, as you would with a lemon, all over the cooked duck.
- 5
Open up the remaining pomegranates and remove the seeds. Sprinkle the pomegranate seeds over the duck.
- 6
Place the duck onto a plate and drizzle with the juices and seeds from the pan. Let the duck rest for 2-3 minutes then slice on the diagonal.
- 7
For the escarole, blanch the escarole leaves for a couple of minutes in boiling salted water. Drain and set aside.
- 8
Heat the olive oil in a frying pan, add the garlic and fry for one minute, or until soft, then add the escarole and gently sauté for 1-2 minutes. Reduce the heat, cover with a lid and cook for 5-6 minutes, or until the escarole is tender.
- 9
To serve, place the escarole onto the plate alongside the duck and spoon any remaining pan juices over.
Nutrition
1 serving ≈ 170 g
Nutrition values are estimates. - means data is unavailable.
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