Pomegranate Tahini Duck Breasts

This recipe I found in Men’s Health magazine. It’s was billed as being the perfect workout meal: lots of protein, low carbs, veg with lots of micronutrients. Probably true, but it also sounds really tasty.

The duck breasts get marinaded:

  • Seasoning
  • 1 Tbsp pomegranate molasses
  • 1 Tbsp tahini
  • 1/4 tsp cinnamon
  • 1/2 lemon’s juice

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The veg is white cabbage & radish, which get chopped and marinaded in:

  • Seasoning
  • 1/2 lemon’s juice
  • Olive oil

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The veg needs roasting for 20-25 minutes at 180C fan.

The duck breasts need frying for about 10 minutes, mostly on the skin side.

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Then 5 minutes in the oven before checking it’s at 60C for medium-rare, which it is.

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After sitting for a few minutes the duck gets sliced, put on the bed of veg, and topped with:

  • Pomegranate seeds
  • Spring onion
  • Seasoning
  • Lemon zest

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Mmm that’s some good duck. It looks very pink, but it was clearly properly cooked, and it was lovely and juicy. And the marinade became this lovely Cajun blackened layer of sweetness.

The veg was OK. Could have done with some garlic and onions. And… maybe some chilli and vinegar. So basically would have been better if Soph had done it!

 

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