Duck Breast with Fig, Pomegranate and Radicchio Salad

Serves 1

  • 1 tablespoon cooking oil
  • salt and pepper to taste
  • 1 duck breast, skin removed
  • 1⁄2 radicchio, washed
  • 2 figs, quartered
  • 1 tablespoon pomegranate seeds
  • 15g goat’s cheese
  • 2 teaspoons extra virgin olive oil
  1. Preheat oven to 220ºC.
  2. Add cooking oil to an ovenproof pan on medium heat. Season the duck breast, and place top side (where the skin was) down in the pan.
  3. After the duck has started to colour, place the pan into the oven and cook for 6 minutes. Turn over and cook for another minute, and then rest the meat.
  4. Toss together the radicchio, figs, pomegranate seeds, goat’s cheese, olive oil and salt and pepper. 
  5. Reheat duck for 2 minutes, carve and serve.

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