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Smoked duck salad with pomegranate

Published: 31 Dec 10
Updated: 18 Mar 24

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.

Easy
January 2011

Test kitchen approved

Serves 4
Takes 10 minutes to make, 20 minutes to cook

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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.

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.

Recipe from January 2011 Issue

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.