Jo Pratt's Honey and Cinnamon Duck with Lentil and Pomegranate Salad

Name: Jo Pratt's Honey and Cinnamon Duck with Lentil and Pomegranate Salad
Yield: 4
Cuisine: International
Ingredients: 4 small or 3 large duck breasts. skinned; 2 tsp ground cinnamon; 3 tbsp runny honey; 2 tbsp olive oil; 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; 3 tbsp extra virgin olive oil; ½ tsp ground cumin; ½ tsp ground coriander; 75g (2½oz) toasted almonds; 2-3 tsp harissa paste; 6 tbsp Greek yoghurt

Over a year ago 2,393 views

Serves: 4

Main Course

Ingredients

4 small or 3 large duck breasts. skinned
2 tsp ground cinnamon
3 tbsp runny honey
2 tbsp olive oil
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
3 tbsp extra virgin olive oil
½ tsp ground cumin
½ tsp ground coriander
75g (2½oz) toasted almonds
2-3 tsp harissa paste
6 tbsp Greek yoghurt

Accompaniment

Method

1
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.