20/03/2012

Duck & Pomegranate Salad

Pomegranate, swede, rocket, chicory, fennel and spring onions - all right in season and all gorgeous!

Settling duck breast on top and a compote of Yorkshire Forced Rhubarb ... heaven!

With just 12 growers in a small triangle of just 9 square miles between Bradford, Leeds & Wakefield in West Yorkshire, a county in northern England, this is the Rhubarb Triangle.

Yorkshire Forced Rhubarb truly is the Champagne of rhubarb.

First, though ... the duck.

Take a duck breast per person and score the skin across the breast many times. While cooking, this will allow the fat to run out leaving a crispy, sumptuous skin, but also prevents the meat from curling up.

Heat up a heavy based pan and place the breasts skin side down onto the hot metal. Leave it to sit there, even pressing down to render the juicy fat out.

After a short while, the red side of the breast should start to colour up. Maybe 10 minutes, or so? At this point, flip the breasts over and cook on the flesh side for a few more minutes, before removing the breasts into some kitchen foil to rest.

While this is going on, build your salad.

Take a handful of rocket and layer up with fennel shavings, sliced chicory, shredded spring onions, pickled garlic, maybe pickled chilli and pomegranate seeds. Wet it up with a drizzle of good extra virgin olive oil and a squeeze of lemon juice.

Also, have some cubes of swede boiling away to soften.

Once soft enough, but not bereft of structure, drain off the swede cubes and toss them in the rendered duck fat. I added in a dusting of cinnamon and cayenne pepper just to build up a gentle warmth in the swede without overpowering the duck.

Place as a mound in the middle of the salad.

With the duck rested, slice on an angle and lay over the swede, topping with some rhubarb compote.

Perfect example of seasonal March Madness!

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