After what feels like the longest winter ever, the weather has finally started warming up! Jesper has the perfect dish for you to start celebrating in the sunshine…
Ingredients – serves 4
4 x 200gm duck breast fillets, trimmed and skin scored
Sea salt and cracked black pepper
¼ cup (60ml) pomegranate molasses
200g brussels sprouts, trimmed and leaves separated
100g red-vein sorrel leaves
2 small red apples, thinly sliced
1 tablespoon lemon juice
Method
Preheat oven to 200C. Heat a large ovenproof frying pan over high heat.
Sprinkle the duck with salt and pepper and cook, skin-side down, for 4 minutes or until golden. Carefully drain excess fat and turn.
Brush the skin with the molasses, place in the oven and cook for a further 5-6 minutes, for medium-rare, or until cooked to your liking. Allow to rest for 5 minutes in the frying pan for 5 minutes before slicing.
Place the brussels sprout leaves, sorrel, apple and lemon juice in a bowl and gently toss to coat.
Divide the duck and salad between serving plates.
Serve drizzled with the pan juices and salt and pepper.
Serve immediately.
