Duck Salad with Beetroot, Walnuts and Pomegranate
This recipe is colourful, super tasty and easy to make. You'll be amazed at how fast you can whip up this gourmet dish for a dinner party.
Ingredients
- 4 duck breasts,
- salt & pepper, to taste
For the salad
- 1 four-pack fresh beetroot, pat dry
- 2 oranges, cut into segments
- 4 spring onions, cut into 1cm angled slices
- 8 cherry tomatoes, quartered
- 4 radishes, thinly sliced
- 4-6 T walnuts, roughly chopped
- 1 pomegranate, peeled and seeds separated
- snow pea sprouts
- rocket leaves (arugula)
For the salad dressing
- 1/2 cup olive oil
- 1/2 cup orange juice
- 2 T apple cider vinegar
- salt & pepper, to taste
Instructions
- Prepare your salad ingredients.
- Remove the duck breast from the fridge and bring to room temperature. Pat the breast dry. Score the skin of the duck breasts and season the meat side with salt and pepper.
- For the duck breast, start by adding it to a cold steel or cast iron pan, skin side down. Gradually increase the heat and cook on medium-high for 10-15 minutes until the skin is crispy and most of the duck fat renders out. Then, increase the heat to high, turn the duck over, and seal the meat (3-5 mins).
- Remove from the pan and allow to rest, skin side up, for 5 to 10 minutes before slicing.
- Mix the salad dressing with a whisk while the duck is resting.
- Plate up the duck and salad ingredients and drizzle with the dressing.
