4x200g duck breasts
1 fresh red chilli
1/2 a lemon
bunch of fresh mint
a small bunch of rosemary
5 cloves of garlic
1x100g bag of prewashed lamb`s lettuce or rocket
a small bunch of radish
1 punnet of cress
Step 1-Duck :-we start by dusting the breast with the five spice after we scored the skin of the duck`s breast in a crisscross way.
-put them skin down in a hot frying pan and press down with a small lid and let to cook till crispy for around 10-15 min and turn side and cook to your liking.
- when done to your liking take the duck to rest on a chopping board while we finally chop the chilli with and the mint and we drizzle the board with olive oil and the juice of the lemon, season with salt.
- slice the breast and coat them with the chilli and mint dressing
- drizzle over some olive oil, tear in a few of rosemary branches and crush 5 unpeeled cloves of garlic over the ciabattas. Add a good pinch of salt&pepper.
-toss them around and bake 15 min in the oven
Step 3-Salad- release the seeds from 1/2 of the pomegranate with a spoon by bashing the back of it
-add to the bowl the lamb`s lettuce or rocket and few mint leaves
-top&tail the carrots and speed-peel them in
-slice the radishes
Salad dressing: a good drizzle of extra virgin olive oil with a good splash of balsamic, salt&pepper and 1/2 juice of the lemon.