Serves 4
INGREDIENTS
FOR THE DUCK:
4 small or 3 large duck breasts, skinned
2tsp ground cinnamon
3tbsp runny honey
2tbsp olive oil
4 small or 3 large duck breasts, skinned
2tsp ground cinnamon
3tbsp runny honey
2tbsp olive oil
FOR THE SALAD:
250g (9oz) cooked Puy lentils
1 red onion, finely sliced
Seeds from 1 pomegranate
100g (3½oz) baby spinach leaves
1 small bunch mint
juice of 1 lemon
3tbsp extra virgin olive oil
½tsp ground cumin
½tsp ground coriander
75g (2½oz) toasted almonds
2-3tsp harissa paste
6tbsp Greek yoghurt
250g (9oz) cooked Puy lentils
1 red onion, finely sliced
Seeds from 1 pomegranate
100g (3½oz) baby spinach leaves
1 small bunch mint
juice of 1 lemon
3tbsp extra virgin olive oil
½tsp ground cumin
½tsp ground coriander
75g (2½oz) toasted almonds
2-3tsp harissa paste
6tbsp Greek yoghurt
METHOD
Place the duck breasts in a bowl and coat with the honey and cinnamon and season with salt and pepper.
Heat a frying pan over a medium heat. Add 2tbsp olive oil, and fry the duck breasts for 3-4 minutes each side until they are golden. Remove from the pan and leave to rest for about 5 minutes.
In a large bowl, mix together the pomegranate seeds, lentils, red onion, spinach leaves and roughly chopped leaves from the mint. in a separate bowl, mix together the lemon juice, extra virgin olive oil, cumin and coriander and season with salt and pepper.
Pour over the salad and mix well.
Divide the salad between plates and arrange the duck on the side, either whole or sliced. Scatter the almonds over the top.
Mix together the harissa paste and yoghurt and serve with the duck and lentil salad. http://www.dailymail.co.uk/femail/food/article-1201669/Recipe-Honey-cinnamon-duck-lentil-pomegranate-salad.html#ixzz0NzqeXmJs
Place the duck breasts in a bowl and coat with the honey and cinnamon and season with salt and pepper.
Heat a frying pan over a medium heat. Add 2tbsp olive oil, and fry the duck breasts for 3-4 minutes each side until they are golden. Remove from the pan and leave to rest for about 5 minutes.
In a large bowl, mix together the pomegranate seeds, lentils, red onion, spinach leaves and roughly chopped leaves from the mint. in a separate bowl, mix together the lemon juice, extra virgin olive oil, cumin and coriander and season with salt and pepper.
Pour over the salad and mix well.
Divide the salad between plates and arrange the duck on the side, either whole or sliced. Scatter the almonds over the top.
Mix together the harissa paste and yoghurt and serve with the duck and lentil salad. http://www.dailymail.co.uk/femail/food/article-1201669/Recipe-Honey-cinnamon-duck-lentil-pomegranate-salad.html#ixzz0NzqeXmJs
Hil's Comment:
30.8.09 This looked super - colourful and easy to present attractively. I served 2, and the leftovers kept very well in the fridge and made a delicious lunch the next day. The recipe does work out quite expensive (unless you look out for duck breasts on special offer), but I felt it was worth it for a healthy, tasty and nicely presented summer meal - perfect for a girly lunch.
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