Vanilla Poached Quince
In a large ovenproof frying pan, heat oil over medium-high heat.
Place seasoned breasts skin side down and sear for 2 to 3 minutes.
Pour fat from pan and place in oven. Roast breasts for 4 to 5 minutes.
Remove from oven and pour off excess fat.
Turn breasts skin side up and return to oven.
Roast for a further 4 to 5 minutes for medium-rare.
Remove from oven and keep warm.
In a small saucepot reduce pomegranate juice by 1/2 until syrupy.
Allow pomegranate juice to cool and place in a stainless steel bowl.
Add rice vinegar, lemon juice and poaching liquid.
Slowly whisk in olive oil. Adjust seasoning.
In a bowl mix greens, pomegranate seeds and vanilla poached quince.
Toss with a little vinaigrette.
Place salad in the center of a large plate.
Slice duck breast and place on top of greens.
Julienne smoked duck breast and sprinkle on roasted duck breast.
Finish with a little coarse salt.
Drizzle a little vinaigrette around and serve.
Combine water, sugar, vanilla bean and pulp in a saucepan. Bring to a boil.
Add diced quince and allow to come to a boil.
Remove from heat and allow to cool. Remove quince when liquid is cool.