Duck Breast Salad with Pomegranate and 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.