Duck Breast with Pomegrenate

This is a very simple dish, based on three great ingredients. The fat of the duck is beautifully broken by the tartness and freshness of the pomegrenate seeds.
To give the dish more body, I have added roasted baby gem lettuce. Lettuce is great for a variety of dishes, and can be served both hot and cold. I often buy a cob of lettuce, use part of it for a salad and then add the remainder to close to any dish I might make the next day. Lettuce is a favourite of mine to add to risotto, for a bit of sweetness and some extra vegetables. But my favourite lettuce preparation is probably the simplicity of the grill. I have a great panini press grill, that I use for a large variety of other dishes, such as fish and roasted vegetables, but also to quickly prepare kebab skewers. If you buy a panini press, I can advise spending a bit extra on one that has removable, dishwasher safe plates, and a dripping tray.
You only need about a fourth of the pomegrenate seeds for this dish, but they go great with many vegetable platters, and you can have them with yogurt as a dessert or for breakfast. As a last resort, squeeze them for their juice, which is both delicious and extremely good for you.


  • 1 duck breast, about 200gr, fat skin on
  • 1 tsp butter
  • 1 baby gem lettuce
  • 1/4th pomegrenate
  • salt/pepper

Serves 1 person


Score the skin of the duck breast. Heat a small frying pan with the butter in it. When hot, place the duck breast in the pan skin down. The duck breast will shrink into a thicker fillet. Season well with salt and pepper. Bake for 7 minutes on the skin side, until the skin is crisp and brown. Turn the fillet over, turn the heat down to low and bake the fillet for 3-5 minutes, depending on how thick the duck breast is. You want the duck to be quite pink on the inside for best results.
Take the duck breast out of the pan and place it on a wooden cutting board to rest for 5-10 minutes.

In the mean time, get the seeds out of the pomegrenate. To do this, slid it horizontally in half. Take a wooden spoon, hold the pomegrenate (cut side down) above a deep plate and bash away on the skin, which makes the seeds drop into the bowl. Be careful not to beat up your fingers at the same time. It hurts.

Slice the baby gem in half. I cut the white part in half, and stop before the green bits, and then a break the lettuce in half. This way, you don’t slice the green part at a place where it will come off, so your two halves will be nice and easy to work with. Grill the lettuce, preferably in a panini press which quickly cooks the lettuce and creates a nice pattern. If you use a grill pan, I can advice to place a heavy plate on top, else you might end up with a very crisp core.
The lettuce will take about 4 minutes to grill, depending on your chosen method.

Slice the duck breast thinly. Place the lettuce on a plate, top with the duck breast and sprinkle a few tablespoons of pomegrenate seeds on top.