Honey and Cinnamon Duck with Lentil and Pomegranate Salad

Preparation info
  • Makes


    adult portions
    • Difficulty


    • Ready in

      35 min

Appears in
Madhouse Cookbook: Delicious Recipes for the Busy Family Kitchen

By Jo Pratt

Published 2013

  • About

This is a simple summery recipe that can easily be transformed into a vegetarian dish by swapping the duck for sliced, pan-fried halloumi cheese. The lentil salad also is delicious the following day, and if you mix it with crumbled feta, it makes a perfect packed lunch or quick, healthy snack.


For the Honey and Cinnamon Duck

  • 4 duck breast halves, skin on
  • 2 teaspoons cinnamon
  • 2 tables


  1. Heat the oven to 375°F.
  2. Using a sharp knife, score the duck skin several times, then rub the cinnamon and some salt and pepper into the skin and meat. Heat the oil in an ovenproof skillet over medium heat, add the duck breasts, skin-side down, and fry 10 minutes, or until crisp. Drain off the fat, turn the duck breasts over and drizzle the honey over the skins.