Duck, beetroot and pomegranate salad

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.
Categories
- Meal Type: - Appetizer - Dinner - Leftovers - Lunch - Quick & Easy - Salad - Seasonal - Snacks - Starter
- Cuisines: - British
- Occasions: - Anniversaries - Chinese New Year - Christmas - Dinner Party - Mothers Day - New Year - Parties - Valentine's Day
- Ingredients: - Duck & Goose - Exotic Fruits
- Health and Diet: - Dairy Free - Egg Free - Gluten Free
- Skill Levels: - Easy
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