Divine duck

Ingredients

• 2 duck breasts- skin on
• 1 teaspoon paprika
• 1 clove minced or finely chopped garlic
• 1/2 tablespoon olive oil
• a couple of pinches of cayenne pepper
• 1 tablespoon toasted walnuts
• a tablespoon fresh pomegranate seeds
• a couple of handfuls of mache leaves
• 1 tin well rinsed and drained white beans
• a splash of olive oil
• 1 tablespoon natural yogurt
• salt
• peppper to taste
• 1 teaspoon lemon juice
• white balsamic vinegar or cider vinegar

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Preparation

• First, with a very sharp knife, score the skin on the duck breasts. Combine the paprika, garlic, olive oil, cayenne and a generous amount of salt and pepper.
• Add the duck breasts and ensure they are all covered. Set aside for about 15 minutes.
• In a food processor, blend the rinsed beans, olive oil, yoghurt, lemon juice and season very generously with salt and pepper. Taste for seasoning and adjust if necessary.
• Preheat the oven to about 220C. In a non stick pan, cook the duck breasts on a low to medium heat for 3 minutes, skin side down.
• The skin should turn golden and the fat will start to render from the skin. Turn the duck over and cook for another minute.
• Transfer the duck to a baking dish and cook for about 15 mins in the oven. Remove the duck from the oven and allow to rest for 10 minutes before cutting diagonal slices to serve. Save the pan juices - they will form the sauce.
• To assemble the salad, simply start with a layer of bean puree, then arrange your salad leaves, pomegranate and walnuts. Finish off with slices of the duck and drizzle over the pan juices just before serving.