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


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.