Duck breast with vegetable couscous

• Cut pomegranates into halves and stone them. Leave part of them to decorate with and blend the rest. Strain the liquid through a strainer; add cane sugar and lemon juice.
• Make cuts in the duck's skin to form a check, season to taste and fry on the frying pan with the skin downwards. Put it into pre-heated oven for about 10 minutes
• When the duck is fried take it off the frying pan and cool down. Pour the excessive fat off the frying pan and add wine. Cook until half of alcohol evaporates.
• Then pour the previously prepared pomegranate sauce. Cook for a while, season to taste and add the whole pomegranate seeds.
• Allow until cooled down.
• Fry chopped onion on oil together with garlic, powdered coriander, caraway, turmeric and crumbled walnuts.
• Scald the tomatoes, then peel them, divide into parts, remove seeds and cut into cubes.
• Combine the defrosted Sombrero salad with onion and seasonings. Stew for a short time. At the end of stewing add chopped tomatoes and season to taste with salt, pepper and fresh coriander.
• Allow until cooled down. Boil up salted water with oil in the pot.
• Pour couscous and give a stir.
• When couscous absorbs water, add butter and carefully mix with Sombrero salad.
• Season to taste.

ServingCombine the Sombrero salad with couscous and put it down on the plate. Cover the salad with duck breast chopped on the bias and decorate with lettuce leaves and fresh coriander. Pour sauce on side.