Recipe: Honey Walnut Glazed Duck Breast with Pomegranate Quinoa and Roasted FennelDescription: A delightful combination of seared duck breast with a sweet honey walnut glaze, served alongside nutty quinoa studded with pomegranate seeds and roasted fennel.Serves: 4 people Total Time: 60Difficulty: Easy to follow Ingredients needed: 4 piece duck breast, 0.5 teaspoon salt, 0.25 teaspoon black pepper, 1 cup quinoa, 2 cup water, 0.5 cup walnuts, 0.25 cup honey, 2 tablespoon soy sauce, 0.5 cup pomegranate seeds, 2 piece fennel, 2 tablespoon olive oilInstructions: Preheat the oven to 200°C (392°F). Score the skin of each duck breast and season with salt and pepper. In a large ovenproof skillet, place the duck breasts skin-side down over medium heat. Cook until the skin is crispy and golden, about 6 to 8 minutes. Flip and cook for another 2 minutes. Transfer the skillet to the oven and roast for about 8 to 10 minutes or until the duck reaches desired doneness. While the duck is roasting, in a saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is fluffy. Toast walnuts in a dry skillet over medium heat for about 3 to 4 minutes. Remove from heat and set aside. In the same skillet, combine honey, soy sauce, and half of the toasted walnuts. Heat until the mixture thickens to a glaze. Remove duck from oven, brush with honey walnut glaze, and let rest for 5 minutes before slicing. While the duck rests, toss fennel slices with olive oil, salt, and pepper. Roast in the oven for 20 minutes or until golden. Stir pomegranate seeds and remaining walnuts into the cooked quinoa. Serve sliced duck breast with pomegranate quinoa and roasted fennel.Perfect for: Meal planning, weekly preparation, home cooking Tags: dinner, gourmet, gluten-freeThis Honey Walnut Glazed Duck Breast with Pomegranate Quinoa and Roasted Fennel recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 60 minutes. Great for weekly meal prep and family dinners.