- Preparation Time : 15 mins | Cooking Time : 60 mins | Makes 2 Servings
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 999.84 kcal |
| Total Fat | 83.57 g |
| Saturated Fat | 16.04 g |
| Sodium | 216.5 mg |
| Dietary Fiber | 7.54 g |
| Sugars | 14.66 g |
| Protein | 43.25 g |
Ingredients List
- 30 g butter
- 4 duck breasts
- 3 chicory heads (red and green, preferably)
- 4 handful watercress
- 1 bunch spring onions thinly sliced
- 100 g radish, thinly sliced
- 100 g pecan nuts
- 2 tsp caster sugar
- 80 g pomegranate seeds
- 2 tbsp extra virgin olive oil
- 2 tbsp Maille hazelnut oil
- 2 tsp morel mushroom and chablis white wine vinegar mustard or use Maille Dijon Originale mustard
- 2 tbsp Maille white balsamic vinegar
- Pinch of salt, sugar and freshly ground black pepper
DIRECTIONS
-
Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6. Heat 20g butter in a frying pan and add the duck breasts, skin side down. Sear for a few moments, then transfer them to a roasting tin (skin side up) and roast for 20-25 minutes, or until done. Cover and leave to rest for 10 minutes.
-
Meanwhile, break the chicory into separate leaves and arrange on 4 serving plates with the watercress, spring onions and radish
-
Heat the pecans in a dry frying pan for 1-2 minutes, then add the remaining butter and sugar. Cook briefly to melt the butter and sugar, then remove from the heat after a few seconds when a little smoke begins to rise. Cool slightly, then add the sea salt.
-
Make the dressing by mixing together the olive oil, Maille hazelnut oil, Morel Mushroom and Chablis White Wine Mustard and Maille white balsamic vinegar. Season with a pinch of salt, sugar and freshly ground black pepper.
-
Slice the duck breasts and arrange on the salads. Scatter the pecans and pomegranate seeds over the top and drizzle with the dressing. Serve at once.
