Crispy Duck With Pomegranate Salad - cooking recipe

Ingredients

2 None skin-on boneless duck breasts (10 oz each), excess fat removed
1/4 tsp red pepper flakes
1/4 tsp sea salt flakes
1/4 cup orange juice
2 tbsp balsamic vinegar
1 tbsp wholegrain mustard
1/2 tsp honey
1 cup bean sprouts
1/2 cup pomegranate seeds
2 oz baby spinach leaves, finely sliced
1/2 cup fresh mint leaves

Preparation

Rub duck breasts with combined red pepper flakes and salt. Prick duck skins with fork several times. Cook duck, skin-side down, in a heated, oiled skillet for 8 mins, or until crisp. Turn and cook for 5 mins, or until cooked to desired doneness. Cover and let stand for 5 mins, then slice thinly.
Wipe pan clean. For the orange sauce, combine orange juice, vinegar, mustard and honey in pan. Simmer, uncovered, for 2 mins, or until sauce has reduced by half.
Combine remaining ingredients in a medium bowl and divide among serving plates. Top salad with duck; drizzle with orange sauce.