This is a lip-smacking combination of flavours of poultry with a rich pomegranate and orange sauce for a simple weeknight meal or something different to serve at a dinner party. We developed this recipe because it takes only minutes, works equally well with duck breast or chicken thighs and gives a luscious meal with little effort or skill required.

Lacquered Duck or Chicken Recipe
2 free-range duck breasts or chicken thighs with skin on
a  splash of cognac/brandy/masala
a good splash of pomegranate juice
1 tbsp balsamic vinegar
1 tbsp honey
a handful of chopped walnuts
orange slices from 1/2 orange

Score the skin side of 2 free-range duck breasts or chicken thighs but without going as deep as the meat layer. Season with pepper and brown, skin side down in a medium heated pan for 7 minutes. Reduce the heat and after 2-3 minutes more, flip and cook for 4-5 minutes on the second side; the exact time depends on the size and thighs will need more.

Add a splash of cognac/brandy/masala and flame off the alcohol by carefully lighting the pan with a match or a lighter. If you have a gas flame stove you can also tip the edge of the pan and catch the flame but take care. Remove meat from the pan and rest, covered with foil. Remove any excess fat from the pan and de-glaze with pomegranate juice, balsamic vinegar and honey. Reduce to a syrup remembering it will thicken as it cools. Taste, adjust seasoning, adding salt if necessary. Off the heat, add chopped walnuts and orange slices to the pan. Lacquer the meat with the sauce.

Serve sliced, on a bed of steamed spinach topped with the juices and extra sauce. Good with our shaved fennel and orange salad and very moorish served on a bed of creamy mashed potato.

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