Duck Breasts with Pomegranate and Mint

1. 1

   Preheat the oven to 425F.

2. 2

   Heat a flameproof, ovenproof pan on the stove and then sear the duck breasts, skin side down, for a minute or so over high heat.

3. 3

   Turn the duck breasts over and then place in the oven for about 15 minutes.

4. 4

   Remove the duck breasts from the oven and let them sit on a carving board while you get organized.

5. 5

   If you want to hold them at this stage, take them out of the oven at about 13 minutes and double-wrap in aluminum foil, then let them sit till you need them.

6. 6

   Line a meat plate or flattish platter with the salad leaves.

7. 7

   Slice each duck breast very thinly on the diagonal and lay on the salad-lined dish, pouring over any meat juices as you go.

8. 8

   Halve the pomegranate, and then bash out the seeds from one half to decorate the duck slices.

9. 9

   Squeeze some of the juice just by hand from the other half over the duck as well.

10. 10

    Tear off a handful of mint leaves and then finely chop them, scattering over the duck.

No additional tips available.