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🥗 Crispy Duck Breast with Pomegranate and Arugula Salad

413 kcal · 30 min · 4 servings

Ingredients

• 2 duck breast fillets (approx. 300 g each)
• 2 garlic cloves
• 4 tbsp olive oil
• 0.5 tsp cayenne pepper
• 200 g arugula
• 1 pomegranate
• 3 tbsp white balsamic vinegar
• salt
• pepper

Instructions

1. 1. Rinse the duck breast fillets under cold water.
2. 2. Pat the fillets completely dry with a kitchen towel.
3. 3. Peel the garlic cloves from their skin.
4. 4. Press the garlic through a garlic press.
5. 5. Mix the garlic in a small bowl with two tablespoons of olive oil and cayenne pepper.
6. 6. Brush the duck breasts all over with this marinade.
7. 7. Wrap the marinated breasts in cling film.
8. 8. Place the foil packages in the refrigerator for one hour.
9. 9. Wash the arugula under running water.
10. 10. Remove the thick stems from the arugula.
11. 11. Spin the arugula in a salad spinner or pat it dry.
12. 12. Cut open the pomegranate.
13. 13. Release the seeds from the skin using a spoon.
14. 14. Place the duck breasts skin-side up in a hot pan.
15. 15. Fry the skin side for about six minutes until crispy.
16. 16. Turn the duck breasts over to the other side.
17. 17. Fry the meat side over medium heat for another eight minutes.
18. 18. Remove the duck breasts from the pan.
19. 19. Let the breasts cool down briefly.
20. 20. Whisk the balsamic vinegar with the remaining oil.
21. 21. Season the dressing with salt and pepper.
22. 22. Distribute the arugula onto the serving plates.
23. 23. Drizzle the dressing over the salad.
24. 24. Slice the duck breasts into thin slices.
25. 25. Place the meat slices on top of the salad.
26. 26. Sprinkle the pomegranate seeds over the finished dish.

Nutrition per serving

• kcal: 413
• Protein: 24 g · Fett/Fat: 32 g · Carbs: 7 g