Smoked duck salad with pomegranate
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Easy
- January 2011

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Serves 4
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Takes 10 minutes to make, 20 minutes to cook
This smoked duck and pomegranate salad recipe looks like a sophisticated starter yet it takes only half an hour and is easily assembled.
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Dairy-free recipes
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Gluten-free recipes
Ingredients
- 120g pack smoked duck slices
- 300g pre-cooked beetroot, cut into wedges
- 3 tbsp walnut oil
- 2 tbsp pomegranate molasses (from good delis; see tip)
- 2 white chicory, leaves separated
- ½ x 120g pack pomegranate seeds
Method
- Take the smoked duck out of the fridge before you start, to allow it to come to room temperature (this will improve the flavour).
- 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.
- Pour over the pomegranate molasses and roast for another 2-3 minutes.
- 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.
delicious. tips
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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