Crispy Duck With Pomegranate Salad

• 2 None skin-on boneless duck breasts (10 oz each), excess fat removed
• 1/4 tsp red pepper flakes
• 1/4 tsp sea salt flakes
• 1/4 cup orange juice
• 2 tbsp balsamic vinegar
• 1 tbsp wholegrain mustard
• 1/2 tsp honey
• 1 cup bean sprouts
• 1/2 cup pomegranate seeds
• 2 oz baby spinach leaves, finely sliced
• 1/2 cup fresh mint leaves

1. Rub duck breasts with combined red pepper flakes and salt. Prick duck skins with fork several times. Cook duck, skin-side down, in a heated, oiled skillet for 8 mins, or until crisp. Turn and cook for 5 mins, or until cooked to desired doneness. Cover and let stand for 5 mins, then slice thinly.
2. Wipe pan clean. For the orange sauce, combine orange juice, vinegar, mustard and honey in pan. Simmer, uncovered, for 2 mins, or until sauce has reduced by half.
3. Combine remaining ingredients in a medium bowl and divide among serving plates. Top salad with duck; drizzle with orange sauce.

skin, red pepper, salt, orange juice, balsamic vinegar, wholegrain mustard, honey, bean sprouts, pomegranate seeds, baby spinach leaves, mint leaves

Taken from recipes-plus.com/api/v2.0/recipes/32936 (may not work)