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    Pomegranate Duck with Sweet Potato Rosti

    With an elegant balance of sweet and savory, this impressive dish's secret is how easy it is to prepare!

    Restaurant food is easy. Take that from someone that worked the line for many years surrounded by screaming chefs, stressed out sous chefs and a panicked head waiter. Actually that doesn’t sound very easy at all. If you’re cooking for 100 people per service then ok, yes, it’s difficult but for a romantic meal for two ( for example, you’ve forgotten to take off your muddy boots before coming in and now need to cook something amazing to get you out of the dog house) this is a really easy and quick restaurant-style dish that tastes as delicious as it looks impressive.

    Here's what you'll need...

    • 1 tablespoon of honey
    • 2 duck breasts (skin scored with a sharp knife)
    • Two handfuls of kale (washed)
    • 2 sweet potatoes (peeled and chopped)
    • A table spoon of cinnamon
    • The juice of half a pomegranate
    • A handful of pomegranate seeds
    • The juice of an orange
    • 3 sprigs of thyme (roughly chopped)
    • Salt and pepper

    Here's how it's done...

    Lightly score your two duck breasts with a sharp knife and put them to one side.  Squeeze out the juice of half a pomegranate and save the other half for the seeds.  Add that juice to the juice of a whole orange and mix in the honey and thyme.  Add your two duck breats and cover – leave them to marinate for 10 mins then turn them over for another ten. 

    Turn on your oven!  (200 degrees or gas mark 3)  Peel and chop your sweet potatoes to make the mash.  I cheat and cover them with cinnamon and cling film before microwaving them for 8 mins.  They’ll be soft and ready to mash after that.  If you want to go old school you can boil them in water until soft then drain and then mash but that’s too much faff in my opinion. 

    Add the kale, season with salt and pepper then mix.  Make two thick rosties (or four thin ones) then lightly fry in a pan before gently roasting them in your oven for 5-10 mins.  Don’t burn your fingers!

    Take your duck breasts and fry them in a hot pan, skin side down, until crispy then add to the oven for a final 10 mins.  With the marinade you have left reduce that down in another pan until it’s thick and syrupy before adding the pomegranate seeds.

    The fun part:

    Get a clean white plate (white always looks best) and build a small tower with your sweet potato and kale rosties.  Cut the duck breast in half and add them to the top before dressing them in your marinade and seeds.

    Dress the plate with a little bit more of the left over juice and seeds and serve with a manly flourish!  Enjoy!

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