Pomegranate Glazed Duck
2 duck breasts
Seasalt
10 radishes, quartered
2 tablespoons pomegranate molasses
1 tablespoon cooking oil
1 large beetroot
75g fresh blackcurrants
1 teaspoon cracked black or smoked black pepper
2 tablespoons balsamic vinegar
50ml olive oil
150ml red wine
1 finely chopped shallot
Beetroot leaves or lettuce
Scrub the beetroot, cut into 6 wedges and place on a sheet of foil. Season with salt and add a tablespoon of the oil. Wrap up loosely and bake in a 190oc oven for about an hour or until soft. Cool and cut into slices.
Boil the wine with shallot until no liquid remains and set aside.
Trim the duck breasts of sinew and season the skin with salt. Place in a cold pan, skin side down and then cook on a low heat to render the fat. When it’s golden and crisp – will take about 15 minutes, flip over and cook for 5 minutes on the other side. Longer if you want it well done.
Rest the duck and remove most of the fat from the pan.
Add the remaining cooking oil and crank up the heat. Add the radishes and cook until golden. Set aside and return the duck to the pan. Add the pomegranate molasses and cook to glaze. Add the pepper. Slice the duck.
Scatter the leaves over a platter, add the beetroot and radish.
Arrange the duck over the top.
Whisk the balsamic into the shallot reduction with the oil. Add any cooking juices from the duck.
Add the blackcurrants and season to taste. Spoon over the duck and vegetables and serve.
