- 2 Extra Special Duck Breast Portions
- 2 Baker's Selection Ciabatta Rolls
- 1tbsp rapeseed oil
- 150g Extra Special Caramelised Onion Chutney
Preheat the oven to 190C/170C Fan/Gas 5. Put the duck breasts skin-side down in a frying pan. Cook for 6 mins, or until the skin is golden. Turn over and cook for 2mins. Transfer to an ovenproof dish, skin-side up, sand roast for 5 mins. Put on a plate to rest for 10 mins.
Meanwhile, cut the ciabatta rolls into 8 slices each. Use the rapeseed oil to brush them on both sides. Head a griddle pan or large frying pan and cook until golden on each side.
Thinly slice the duck and divide between the ciabatta. Spoon over the caramelised onion chutney and sprinkle over the pomegranate seeds before serving.