Honey and Cinnamon Duck with Lentil and Pomegranate Salad

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Preparation info

  • Difficulty

    Easy

  • Makes

    4

    adult portions

Appears in

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.

Preparation Time 15 minutes
Cooking Time 18 minutes

Ingredients

For the Honey and Cinnamon Duck

  • 4 duck breast halves, skin on
  • 2 teaspoons cinnamon
  • 2 tablespoons olive oil
  • 3 tablespoons honey
  • sea salt and freshly ground black pepper

For the Lentil and Pomegranate Salad

  • cups cooked Puy lentils
  • 1 red onion, thinly sliced
  • ½ bag (10-oz) baby spinach leaves
  • 1 small bunch mint, roughly chopped
  • 1 pomegranate (or ½ cup prepared seeds)
  • juice of 1 lemon
  • 3 tablespoons extra virgin olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ cup toasted almonds

For the Spiced Yogurt

  • 1 to 2 teaspoons harissa paste
  • 6 tablespoons Greek yogurt

Method

  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. Transfer the skillet to the oven and roast the duck breasts 8 minutes, then remove them from the pan and leave to rest in a warm place at least 5 minutes.
  3. In a large bowl, mix together the lentils, onion, spinach leaves and mint. Cut the pomegranates in half and, holding each half over the bowl, bash the outer skin with a wooden spoon until all the seeds fall into the bowl. You’ll need to bash the skin a few times before the seeds begin to fall out, but they will. Mix the ingredients together.
  4. In a separate bowl, mix together the lemon juice, extra virgin olive oil, cumin and coriander and season with salt and pepper. Pour this mixture over the salad and mix well. Sprinkle with the almonds. Mix together the harissa paste and yogurt.
  5. Serve the duck breasts whole or sliced, with the lentil salad and spiced yogurt.

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