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Duck, beetroot and pomegranate salad

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.
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

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

Method
 

  1. Scatter the leaves onto a large platter.
  2. Cut the duck meat into slices and arrange on top of the leaves.
  3. Roughly chop then scatter the walnuts on top.
  4. Spoon out the pomegranate and its juices into a bowl.
  5. 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.
  6. Scatter the pomegranate seeds all over the salad and drizzle with the dressing.