Sautéed Duck Breast with Pomegranate & Escarole

Name: Sautéed Duck Breast with Pomegranate & Escarole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 Duck Breast, skin scored; 100g Pomegranate seeds; 2 heads Escarole, washed and sliced; 40g butter; 2 tbsp olive oil; 2 cloves Garlic, finely chopped; to taste salt; to taste Black pepper

Sautéed duck breast with bright pomegranate seeds and tender escarole, finished with pan juices for an elegant but practical supper.

40 mins Serves 4On the Hob

Ingredients ↓Method ↓

Method

15 mins prep25 mins cook40 mins total

Season the duck breasts. Place skin-side down in a cold frying pan and cook over medium heat for 8–10 minutes until the fat renders and the skin is crisp.
Turn the duck and cook for 3–5 minutes, then transfer to a plate and rest for 8 minutes.
Meanwhile, heat the olive oil and half the butter in a wide pan. Cook the garlic for 30 seconds, add the escarole and sauté for 3–4 minutes until tender. Season.
Slice the rested duck and arrange with the escarole. Spoon over the pan juices, dot with the remaining butter and scatter over the pomegranate seeds.

Notes

Rest the duck before slicing, and cook it longer if you prefer it more than medium-rare.

About this recipe

Sautéed duck breast is paired with sharp pomegranate and gently bitter escarole for a balanced plate. Rendering the skin first gives the duck a crisp finish while the pan juices become a simple dressing.

Cook the duck to your preferred doneness, then rest it before slicing. Keep the escarole just tender so it retains some freshness and bite.