Take a duck fillet (I had legs with thighs, I removed the fillets from the bone), slightly repel, salt, pepper to taste, the skin incision - to better help the fat melt.

Prepare the marinade. Onion and piece of ginger sliced, garlic razdelyaet. In 150 ml of dry white wine add 2 tablespoons of cranberry or lingonberry sauce, stir.

Put duck in a bowl, sprinkling the onions, ginger, garlic.

From top to pour the marinade out of the wine with cranberry sauce, put a small dent and leave to marinate for 2-3 hours.

After 3 hours, take out the duck from the marinade, wipe meat with a cloth, to avoid excess liquid and spread on a hot pan skin side down. After 3 minutes turn the duck, reduce the heat, fry until ready. I have my duck and I are completely confident, but with "blood" can not eat, so I love to fry it completely - about 15 minutes. That's enough to duck was no blood, but has not yet become the rubber. After 15 minutes, remove the duck from the pan and leave to rest

Meanwhile, make the sauce. In a pan, where roasted duck, pour the marinade ( from ducks), add a small piece of vegetable oil and boil all for 5 minutes. Adjust salt to taste-pepper. The sauce is ready strain it through a sieve.

On a plate pour the sauce, put it on the salad leaves

On the salad put the pieces of sliced duck and again pour the remaining sauce. Sprinkle with pomegranate seeds. Pomegranate not only there for beauty, they very well complement the taste of duck. Here is the dish we had on Saturday for dinner. Bon appetit!