Salad of seared duck breast with watercress and pomegranate

serves 4

500g new potatoes 2 duck breasts 125g watercress the seeds from 1 pomegranate

2 tsp red-wine vinegar 3-4 tbsp extra-virgin olive oil Preheat the oven to 200C/gas mark 6.

Put the potatoes in a pan of cold salted water, bring to the boil and simmer for 12-15 minutes, until tender. Drain and thickly slice.

Meanwhile, score the fat of the duck breasts and season all over.

Set a non-stick, ovenproof frying pan over a medium-high heat and put the duck breasts fat-side down in the dry pan. Cook gently, rendering out the fat, until the meat is golden and crisp.

Pour the fat from the pan into a bowl. Turn the duck breasts over and place in the oven for seven minutes, until cooked but still pink in the middle. Set aside to rest in a small dish to catch the juices.

Use the fat from the duck to fry the sliced potatoes until golden and crisp. Drain on kitchen paper and season with sea salt.

Put the watercress and pomegranate seeds into a salad bowl or divide them between four plates. Pour the resting juices from the duck into a small bowl, add the vinegar and season to taste. Whisk in the olive oil to form a lovely, glossy dressing. Slice the duck breasts.

Toss the sliced duck and potatoes through the watercress, then drizzle with dressing and serve.