Smoked duck salad with pomegranate seeds recipe

By Anna Burges-Lumsden

  1. Serves 4
  2. Takes 10 minutes to make, 20 minutes to cook
  3. Rating

This duck salad recipe looks like a sophisticated starter yet it takes only half an hour and is easily assembled.

tried and tested
Smoked duck salad with pomegranate seeds


  1. 120g pack smoked duck slices
  2. 300g pre-cooked beetroot, cut into wedges
  3. 3 tbsp walnut oil
  4. 2 tbsp pomegranate molasses (from good delis; see tip)
  5. 2 white chicory, leaves separated
  6. ½ x 120g pack pomegranate seeds


  1. 1. Take the smoked duck out of the fridge before you start, to allow it to come to room temperature (this will improve the flavour).
  2. 2. Preheat the oven to 200°C/fan180°C/gas 6. Place the beetroot in a roasting tray, drizzle with walnut oil, season, then roast for 15 minutes.
  3. 3. Pour over the pomegranate molasses and roast for another 2-3 minutes.
  4. 4. Divide the chicory leaves among 4 plates, top with the roasted beetroot and smoked duck, then scatter with the pomegranate seeds. Drizzle with the beetroot roasting juices, then serve.

Chef's tip

If you can’t find pomegranate molasses, use a good-quality balsamic vinegar instead. Or make your own molasses by boiling pomegranate juice in a pan over a medium heat for 10-15 minutes until syrupy. ›


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