Smoked duck salad with pomegranate

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

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.

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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