Honey and Cinnamon Duck with Lentil and Pomegranate Salad

Name: Honey and Cinnamon Duck with Lentil and Pomegranate Salad
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: Makes 4 adult portions
Ingredients: 3 tablespoons extra virgin olive oil; sea salt and freshly ground black pepper; 3 tablespoons honey; 1 to 2 teaspoons harissa paste; ½ teaspoon ground cumin; ½ cup toasted almonds; ½ teaspoon ground coriander; 6 tablespoons Greek yogurt; 2½ cups cooked Puy lentils; 4 duck breast halves, skin on; 2 teaspoons cinnamon; 2 tablespoons olive oil; juice of 1 lemon; 1 pomegranate (or ½ cup prepared seeds); 1 red onion, thinly sliced; ½ bag (10-oz) baby spinach leaves; 1 small bunch mint, roughly chopped

Preparation info

Makes
4
adult portions

Difficulty
Easy
Ready in
35 min

Appears in

Madhouse Cookbook

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.

Ingredients

For the Honey and Cinnamon Duck

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

Snack
Main course
Lunch
Gluten-free

Method

Heat the oven to 375°F.
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.