(conforms to the elimination diet)
2 duck breasts
½ tsp olive oil
salt and black pepper
Seeds from ¼ a large pomegranate
Small handful of walnuts
With a sharp knife, lightly score the skin on the duck breasts so it doesn’t shrink too much while cooking. Season the breasts on both sides with salt and pepper.
Heat a heavy sauté pan over high heat. Add the olive oil and let it heat up.
Add the duck breasts skin side down. Reduce the heat to low and let the pan cool slightly. Cover the sauté pan and cook the breasts for 14-17 minutes to desired degree of doneness.
Uncover the pan and add the pomegranate seeds and walnuts.
This entrée and the Scallops & Veggies in Acorn Squash can be matched to either of the Brussels sprouts or Sautéed Asparagus side dishes, for four possible meal combinations.