Duck breasts with Pomegranate and Mint

4 duck breasts
8 cups arugula, watercress, salad chard or a mixture
1 pomegranate
1 small bunch mint

  1. Heat oven to 425 degrees. Heat a pan on the stove and then sear the duck, skin side down for 1 min. or so. Turn the duck over and the place in the oven for 15 min. Remove the duck from the oven and let them sit on a carving board.
  2. Line a platter with salad leaves. Slice each duck breast very thinly on the diagonal and lay on the salad lined dish, pouring over any meat juices as you go.
  3. Halve the pomegranate and then bash out the seeds from one half to decorate the duck slices. Squeeze some of the juice from the other half over the duck.
  4. Tear off a handful of mint leaves and then finely chop them, scattering over the duck.

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