- 4 duck breasts
- 8 cups arugula or watercress or salad chard or a mixture
- 1 pomegranate
- 1 small bunch fresh mint
- Preheat the oven to 425°F.
- Heat a flameproof, ovenproof pan on the stove and then sear the duck breasts, skin side down, for a minute or so over high heat.
- Turn the duck breasts over and then place in the oven for about 15 minutes.
- Remove the duck breasts from the oven and let them sit on a carving board while you get organized. If you want to hold them at this stage, take them out of the oven at about 13 minutes and double-wrap in aluminum foil, then let them sit till you need them.
- Line a meat plate or flattish platter with the salad leaves.
- Slice each duck breast very thinly on the diagonal and lay on the salad-lined dish, pouring over any meat juices as you go.
- Halve the pomegranate, and then bash out the seeds from one half to decorate the duck slices. Squeeze some of the juice — just by hand — from the other half over the duck as well.
- Tear off a handful of mint leaves and then finely chop them, scattering over the duck.