BBC - BBC Radio 2 Programmes - Chris Evans, 26/03/2009

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Last broadcast on Thu, 26 Mar 2009, 17:05 on BBC Radio 2.

Synopsis

Simon Mayo sits in for Chris Evans with music and chat. He is joined by food expert Nigel Bardon.

Anatra con melagrana (duck with pomegranate) and sautéed escarole

Prep: 30 mins. Cooking: 10-30 mins.

4 skinless duck breasts
Plain flour
40g/1½ oz butter
4 tbs olive oil
4 pomegranates
1 escarole
5 tbs olive oil
3 garlic cloves, finely chopped

1.Preheat the oven to 200C/400F/Gas 6.
2.Season the duck with salt and pepper and dust with flour, shaking off any excess.
3.Heat the butter and oil in a large ovenproof frying pan until the butter begins to foam. Add the duck and fry for 2 mins on each side, then move to the oven to roast for 5-6 minutes, or until just cooked. The duck should be rare, but cook according to your preference.
4.Meanwhile, rub 2 of the whole pomegranates firmly on a work surface with the palm of your hand, then cut them in half and squeeze out the juice, as you would a lemon, over the cooked duck.
5.Open up the remaining pomegranates and remove the seeds. Sprinkle the seeds over the duck.
6.Place the duck onto a plate and drizzle with the juices and seeds from the pan. Let the duck rest for 2-3 minutes then slice on the diagonal.
7.Blanch the escarole leaves for a couple of minutes in boiling salted water. Drain and set aside.
8.Heat the oil in a frying pan, add the garlic and fry for 1 minute, then add the escarole and gently sauté for 1-2 mins. Reduce the heat, cover with a lid and cook for 5-6 mins, or until the escarole is tender.
9.Place the escarole onto the plate alongside the duck and spoon any remaining pan juices over.