4 duck breasts
200 grams rocket (or watercress or chard or mixture)
1 bunch fresh mint
Preheat the oven to 220°C/gas mark 7/425ºF.
Heat a flameproof, ovenproof pan on the hob, and then sear the duck breasts, skin-side down, for a minute or so over a high heat.
Turn the duck breasts over and then place in the oven for about 15 minutes.
Remove the duck breasts from the oven and sit them on a carving board while you get organized. If you want to hold them at this stage, take them out of the oven at about 13 minutes and double-wrap in foil, then let them sit till you need them.
Line a meat plate or flattish platter with the salad leaves.
Slice each duck breast very thinly on the diagonal and lay on the salad-lined dish, pouring any meat juices over them as you go.
Halve the pomegranate, and then bash out the seeds from one half to garnish the duck slices. Squeeze some of the juice from the other half - just by hand - over the duck as well.
Tear off a handful of mint leaves and then finely chop them, scattering them over the duck.