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Anatra con Melagrana (Duck with Pomegranate) and Sautéed Escarole

Pan-seared duck breasts roasted with fresh pomegranate juice and seeds, served alongside tender sautéed garlicky escarole greens.

DuckItalianMain CourseFruitPomegranate
Estimated Nutrition
Calories
746.3
kcal / serving
2985.2 kcal total
Carbs
25.6g
per serving
102.4 g total
Fat
62.1g
per serving
248.5 g total
Protein
27.7g
per serving
110.8 g total
Cook Time
15
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
40
g
Butter
Fruits
4
piece
Pomegranate
GrainsCereals
30
g
Plain Flour
for dusting
Meat
4
piece
Duck Breast
skinless
NutsSeeds
1
unit
Salt
to taste
1
unit
Black Pepper
freshly ground, to taste
3
clove
Garlic
finely chopped
OilsFats
60
ml
Olive Oil
for frying duck
75
ml
Olive Oil
for the escarole
Vegetables
1
piece
Escarole
cleaned and leaves separated

Method

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