Crispy duck breast with apple and endive salad, pomegranate seeds, flax seeds and chia seeds

Ingredients (serves 4)

• 2 duck breasts, with skin (about 180 g – 200 g each) • 2 Royal Gala apples • 2 heads of yellow endive • 2 heads of red endive (or Treviso radicchio) • 1 bunch of rocket • A few colourful nasturtiums to garnish • 1 pomegranate • 1 tablespoon of flax seeds • 1 tablespoon of chia seeds

Vinaigrette (blend everything with a mixer)

• 4 tablespoons of safflower oil (or sunflower oil) • 2 tablespoons of olive oil • 2 tablespoons of vegetable stock • 2 tablespoons of pomegranate seeds • 2 tablespoons of apple vinegar


Remove the tendons from the duck breasts and carefully cut the skin crosswise, ensuring that you do not cut the meat. Brown the breasts skin-side for around 8 minutes on a low heat, then turn the meat over and turn off the oven. Leave to stand in the pan for 5 minutes. Before serving, briefly sauté skin-side again and then slice the breast. Julienne the endives lengthwise, cut the apples into thin slices with a slicer or sharp knife and lay them in layers on the plate, alternating with the endive. Sprinkle the dish with the pomegranate seeds and lay the slices of duck breast on the salad. Garnish with the nasturtiums and drizzle with vinaigrette. Finally, add the flax and chia seeds to the salad and serve.