Duck Breast Salad With Pomegranate And Vanilla Poached Quince Recipe

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Servings: 4


Cost per serving $5.07 view details
  • 2 tsp oil, vegetable
  • 2 x Magret duck, breasts, skin on and scored Vinaigrette
  • 3/4 c. pomegranate juice
  • 1/4 c. rice vinegar
  • 2 Tbsp. lemon, juice
  • 1/2 c. extra virgin olive oil
  • 2 Tbsp. quince, poaching liquid, (recipe follows) Salad
  • 4 c. mesclun, greens
  • 1/4 c. pomegranate, seeds
  • 1/4 c. vanilla poached quince, (recipe follows)
  • 1 x smoked duck, breast, julienne Vanilla Poached Quince
  • 5 x quince, peeled, cut, into, small dice
  • 1 c. water
  • 1/4 c. white sugar
  • 1 x vanilla, bean, seeds, scraped
  • 1 tsp lemon, juice


  1. In a large ovenproof frying pan, heat oil over medium-high heat.
  2. Place seasoned breasts skin side down and sear for 2 to 3 min.
  3. Pour fat from pan and place in oven. Roast breasts for 4 to 5 min.
  4. Remove from oven and pour off excess fat.
  5. Turn breasts skin side up and return to oven.
  6. Roast for a further 4 to 5 min for medium-rare.
  7. Remove from oven and keep hot.
  8. Vinaigrette:In a small saucepot reduce pomegranate juice by 1/2 till syrupy.
  9. Allow pomegranate juice to cold and place in a stainless steel bowl.
  10. Add in rice vinegar, lemon juice and poaching liquid.
  11. Slowly whisk in extra virgin olive oil. Adjust seasoning.
  12. Salad:In a bowl mix greens, pomegranate seeds and vanilla poached quince.
  13. Toss with a little vinaigrette.
  14. To Assemble:Place salad in the center of a large plate.
  15. Slice duck breast and place on top of greens.
  16. Julienne smoked duck breast and sprinkle on roasted duck breast.
  17. Finish with a little coarse salt.
  18. Drizzle a little vinaigrette around and serve.
  19. Vanilla Poached Quince:Combine water, sugar, vanilla bean and pulp in a saucepan. Bring to a boil.
  20. Add in diced quince and allow to come to a boil.
  21. Remove from heat and allow to cold. Remove quince when liquid is cold.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 312g
Recipe makes 4 servings
Calories 630  
Calories from Fat 444 70%
Total Fat 49.87g 62%
Saturated Fat 10.78g 43%
Trans Fat 0.06g  
Cholesterol 39mg 13%
Sodium 45mg 2%
Potassium 406mg 12%
Total Carbs 33.36g 9%
Dietary Fiber 1.8g 6%
Sugars 21.03g 14%
Protein 6.46g 10%
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