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Merrilees cooks up a fantastic recipe of seasonal flavours. The sweet, sharp pomegranate cuts through the rich duck.
Preheat the oven to 180decC/350degF/Gas 4.
Heat two tablespoons of the oil in a wide heavy-based, non-stick frying pan or casserole dish that has a lid.
Add the cabbage, season generously and toss well. Put the lid on and leave for one minute.
Meanwhile juice two thirds of the pomegranate seeds. Add all but one tablespoon of this juice to the cabbage along with a good pinch of the five spice powder, stir really well then put the lid back on. Turn down to a gentle simmer pop in the oven and cook for about 45 minutes stirring occasionally.
Score the duck fat in a criss-cross pattern. Rub each breast with the 5-spice powder, season really well with salt and black pepper.
Place the duck breasts skin side down onto a heavy-based frying pan. Cook for 2-3 minutes without turning over.
Remove the duck breasts from the frying pan. Take the cabbage out of the oven, add one tablespoon of the rendered fat from the duck and stir really well. Next place the seared duck breasts on top of the cabbage. Put in the oven without the lid and cook for 10-12 minutes, depending on their size.
When the duck is cooked remove from the oven and allow the whole pan to rest for at least five minutes.
To make the salsa, mix the remaining pomegranate seeds with the coriander, remaining oil, the tablespoon of pomegranate juice and plenty of seasoning.
To serve, divide the cabbage between four warmed dishes, top each with one a nicely sliced duck breast, finish with a spoonful of the salsa.
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