Anatra Con Melagrana (duck With Pomegranate) And Sautéed Escarole


  • 4 skinless duck breasts

  • salt and freshly ground black pepper

  • plain flour, for dusting

  • 40g/1½oz butter

  • 4 tbsp olive oil

  • 4 pomegranates

For the escarole
  • 1 escarole, cleaned and leaves separated

  • 5 tbsp olive oil

  • 3 garlic cloves, finely chopped


Recipe Uses 4 Skinless Duck Breasts, Salt And Freshly Ground Black Pepper, Plain Flour, For Dusting, 40g/1½oz Butter, 4 Tbsp Olive Oil, 4...

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