Jo Pratt’s delicious dish
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Jo Pratt’s honey and cinnamon duck breast with lentil and pomegranate salad
This is a simple summery recipe, which works well as a healthy lunch, midweek supper or even a dinner party dish. The duck can be replaced with chicken breast, lamb fillet or even fillets of cod or salmon if you prefer.
- 4 small or 3 large duck breasts, skinned
- 2 tsp ground cinnamon
- 3 tbsp runny honey
- 2 tbsp olive oil
- 250g cooked puy lentils
- 1 red onion, finely sliced
- Seeds from 1 pomegranate
- 100g baby spinach leaves
- 1 small bunch mint
- Juice of 1 lemon
- 3 tbsp extra virgin olive oil
- ½ tsp of ground cumin
- ½ tsp ground coriander
- 75g toasted almonds
- 2-3 tsp harissa paste
- 6 tbsp Greek Yoghurt
2. Heat a frying pan over a medium heat. Add 2 tbsp olive oil and fry the duck breasts for 3-4 minutes each side until they are golden. Remove from the pan and leave to rest for about 5 minutes.
3. In a large bowl mix together the lentils, red onion, pomegranate, spinach leaves and roughly chopped mint leaves. In a separate bowl, mix together the lemon juice, extra virgin olive oil, cumin, coriander, and season. Pour over the salad and mix well.
4. Divide the salad between plates and sit the duck on the side, either whole or sliced into pieces. Scatter over the almonds. Mix together the harissa paste and yoghurt and serve with the duck and lentil salad.
Peter and Susie’s wine match: Shelmerdine Pinot Noir 2009 (Waitrose £12.99)