Duck salad with orange & pomegranate
A satisfying salad that combines fresh greens with the rich flavour of duck
Ingredients
- 1 duck breast
- 1 handful of mixed salad leaves (rocket is a good inclusion)
- ½ pomegranate
- 2 leaves chives
- 15g almond flakes (toasted)
Method:
- Score the skin of the duck into a criss-cross pattern
- Place the duck skin side down in a dry pan and cook over a medium heat for about 10 minutes
- Turn duck breast skin-side up and cook in a pre-heated (200C) oven for 8-10 minutes
- Remove the seeds of the pomegranate
- Chop chives, finely
Ingredients for the dressing
- 1 tbsp honey
- 3 tbsp red wine
- Orange juice
- Orange zest
Method
- Melt 1 table-spoon of butter in a pan
- Add the red wine and reduce
- Add orange zest, orange juice and honey
- Before serving, add the pomegranate seeds and chives to the dressing
