Remove Duck extra fat and seal on a well preheated sauté pan fat side first until browned. Remove the duck from the pan and finish in the oven until medium done. Use the same sauté pan to toss on low heat the pomegranate in salted butter, than add the port and grenadine and reduce. Dice the potatoes and boil until softened than add the thyme leaves, squeeze in the lime and mash together. Cut the broccoli in florets and blanch with the asparagus than toss in salted butter, meanwhile cut the peppers and grill on a griddle pan and serve aside.
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