adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Warm duck salad with beetroot and pomegranate
Warm duck salad with beetroot and pomegranate
0 Likes
Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Create a gourmet duck salad using seasonal produce.
Ingredients:
  • 8 baby beetroot
  • 1 pomegranate*, halved
  • 40.00 ml redcurrant jelly, warmed gently
  • 60ml olive oil
  • 20.00 ml sherry vinegar*
  • 5.90 gm Dijon mustard
  • 4 duck breast fillets*
  • 100g thin green beans, blanched
  • 250.00 ml micro salad leaves* (or wild rocket)
  • 150g marinated feta, drained
  • 18.40 gm chopped walnuts, toasted
Instructions:
  • Boil or steam beetroot for 20 minutes until tender. Peel and quarter once cooled, then set aside.
  • Extract pomegranate juice by pressing each half gently over a juicer to loosen seeds. Collect the juice in a bowl, then carefully remove the seeds with a sharp knife and add them to the bowl. Whisk together warmed jelly, oil, vinegar, mustard, and 2 tablespoons of pomegranate juice to make a flavorful dressing. Season to taste and set aside.
  • Preheat oven to 190°C. Warm an oven-safe non-stick skillet over medium-low heat.
  • Season the duck and sear it, skin-side down, for 6-8 minutes until the skin is crisp and most of the fat has rendered. Flip the duck, cook for another 30 seconds, then finish cooking in the oven for 5 minutes until it reaches your desired doneness. Let it rest before serving.
  • Combine beets, beans, greens, feta, and nuts in a bowl. Toss with 3 tablespoons of dressing. Plate the salad mixture. Top with thinly sliced duck, drizzle with remaining dressing, and sprinkle with pomegranate seeds before serving.

Similar Recipes