• 2 fresh Long Island duck breasts
• Kosher salt and freshly ground pepper
• 3 ounces chanterelle mushrooms
• 2 ounces oyster mushrooms
• Extra-virgin olive oil, plus two tablespoons
• 2 red bell peppers; roasted, peeled and julienned
• 1 scallion, julienned
• ½ fennel bulb, julienned
• Parsley
• Juice and seeds of 1 pomegranate

Season the meat side of the duck breast with kosher salt. Heat a skillet over medium heat. Cook the breast skin side down until fat from breast is almost totally rendered, about 5 to 6 minutes. When blood rises to the top of the meat, turn and cook for one minute, meat side down. When done, set aside, and cool.

In a separate skillet, lightly sauté the mushrooms in a drizzle of extra-virgin olive oil. Season with salt and pepper, and cool. Julienne the cooled duck breast.

In a large bowl mix all of the ingredients (except pomegranate seeds) with remaining 2 tablespoons olive oil. Arrange on 2 plates. Add some pomegranate seeds for garnish.