Name: Duck, beetroot and pomegranate salad
Prep time: 10 min
Total time: 10 min
Ingredients: 1 baked/fried/roasted duck breast (approx.); 2 handfuls of rocket or baby leaves salad; 2 cooked beetroot; ½ pomegranate; 1 handful walnuts, toasted; Dressing:; 1 Tbsp olive oil; 1 Tbsp walnut oil; 1 Tbsp red wine vinegar; 1 Tbsp pomegranate molasses; Drop of lemon juice; salt&pepper

Duck, beetroot and pomegranate salad

28 Dec 2017

by Dinna

Prep Time

10 minutes

Total Time

10 minutes

Background

This recipe of this duck, beetroot and pomegranate salad is ideal if you have some leftovers from your roasted duck. Alternatively you can make it from scratch by first pan-frying or grilling a duck breast then letting it cool. It’s perfect at parties either as an appetizer or as starter, or serve it on special occasions.

Ingredients

1 baked/fried/roasted duck breast (approx.)
2 handfuls of rocket or baby leaves salad
2 cooked beetroot
½ pomegranate
1 handful walnuts, toasted
Dressing:
1 Tbsp olive oil
1 Tbsp walnut oil
1 Tbsp red wine vinegar
1 Tbsp pomegranate molasses
Drop of lemon juice
salt&pepper

Instructions

Scatter the leaves onto a large platter.
Cut the duck meat into slices and arrange on top of the leaves.
Roughly chop then scatter the walnuts on top.
Spoon out the pomegranate and its juices into a bowl.
Mix the vinegar, oils and molasses in a small bowl. Drain the pomegranate juice into the dressing and whisk to combine. Taste the dressing, season and add more molasses or lemon juice to your liking.
Scatter the pomegranate seeds all over the salad and drizzle with the dressing.