Name: Beetroot, duck & pomegranate salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 8 baby beetroots, roasted and quartered; 1 pomegranate, halved; 3 tablespoon redcurrant jam, warmed; 60 millilitre extra virgin olive oil; 20 millilitre sherry vinegar; 1 teaspoon dijon mustard; 4 duck breasts; 2 tablespoon garlic herb salt; 1 cup fennel bulb, sliced; 250 gram goats’ cheese; salt and pepper

Ingredients

8 baby beetroots, roasted and quartered

1 pomegranate, halved

3 tablespoon redcurrant jam, warmed

60 millilitre extra virgin olive oil

20 millilitre sherry vinegar

1 teaspoon dijon mustard

4 duck breasts

2 tablespoon garlic herb salt

1 cup fennel bulb, sliced

250 gram goats’ cheese

salt and pepper

Method

1.Place beetroot in a large bowl.

2.Gently press each pomegranate half over a juicer to extract juice. Place juice and seeds into a small bowl. Add warmed jam, oil, sherry vinegar and mustard. Mix well then pour over the beetroot.

3.Preheat oven to 190ºC. Heat an ovenproof nonstick pan. Season duck with garlic herb salt then cook for 10 minutes, skin side down. Turn, then cook for another 5 minutes. Transfer pan to the oven and cook for 10 to 15 minutes. Set aside to rest.

4.Add fennel and goats’ cheese to the beetroot mixture and toss. Thinly slice duck. Divide salad between 4 plates and add the duck. Season and serve.

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Ingredients

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