Smoked duck salad with pomegranate

Name: Smoked duck salad with pomegranate
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
Cuisine: British 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

Portion size: Serves 4
Takes 10 minutes to make, 20 minutes to cook
Difficulty: easy

Dairy-free

Gluten-free

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This smoked duck and pomegranate salad recipe looks like a sophisticated starter yet it takes only half an hour and is easily assembled. The bitter chicory leaves work really well with the sweet molasses.

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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

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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.
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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.

Quick wins & 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.