ASDA part of the Wal-Mart family

• 1tbsp walnut oil
• 1tbsp red wine vinegar
• 1tsp clear honey
• 1tbsp orange juice
• 2tbsp sunflower oil
• Salt and freshly ground black pepper, to season
• 150g fine green beans
• 321g pack Asda Duck Breast Fillets
• 2 x 85g packs Asda Watercress
• 3 oranges, peeled and segmented
• 1 shallot, finely chopped
• 1 pomegranate, seeded

1 Whisk together the walnut oil, red wine vinegar, honey and orange juice and one tablespoon of the sunflower oil. Season well and set aside.

2 Add the beans to a pan of boiling water and simmer for three to four minutes. Drain, rinse under the cold tap and then pat dry with kitchen paper. Put in a bowl with a tablespoon of the dressing, and toss.

3 Remove the skin from the duck and cut the breasts in half horizontally – giving you two thinner pieces. Heat the rest of the oil in a frying pan and cook the duck for about 2 minutes on each side. Put on kitchen paper to drain and cut into bite-sized pieces.

4 Arrange the beans, watercress and oranges on four plates. Scatter on the hot duck and sprinkle on the shallot and pomegranate seeds. Drizzle on the rest of the dressing and serve immediately.