Duck Breast on Creamed Mint Spinach with Pears

For the duck breast on creamed mint spinach with pears, mix orange juice, soy sauce, honey and pepper. Make diamond-shaped incisions in the skin of the duck breasts with a sharp knife, brush with the marinade and leave to marinate in the refrigerator for 1-2 hours.

Preheat the oven to 200°C. Lift the duck breasts out of the marinade, pat them dry a bit and sear them in an oven-proof pan on the skin side. Turn the meat and roast in the oven at 180°C top/bottom heat for 8-10 minutes. Then wrap in aluminum foil and keep warm in the oven at 100°C top/bottom heat. Deglaze the gravy with the marinade and boil down with Rama Cremefine to a creamy sauce.

Wash spinach and mint in cold water and drain. Sauté shallots in corn oil until translucent, add Rama Cremefine to boil and cook for 2-3 minutes. Now add spinach and mint, saute for 2 minutes and season to taste.

Peel, halve and core the pears and cut them into 1 cm cubes. Cut the pomegranates in half, remove the seeds and collect the juice. Lightly caramelize pear cubes in Rama and sugar and mix with pomegranate seeds and juice.

Slice the duck breasts, arrange on the spinach, surround with pears and pour the sauce over them.

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