Smoked Duck Salad with Beetroot and Pomegranate

Smoked Duck Salad with Beetroot and Pomegranate

by calum
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Smoked Duck Salad with Beetroot and Pomegranate

A great use of my home make smoked duck breast
Course Starter
Recipe Type Duck
Cook Time 2 hours
Servings 4 people

Ingredients

  • 3 Beetroot
  • 120 g Cold Smoked Duck Prosciutto
  • 3 tbsp Walnut Oil
  • 2 tbsp Pomegranate Molasses
  • Pomegranate seeds about half a pomegranate
  • 1 bag mixed salad leaves of your choice

Instructions

Cook the Beetroot

  • Wash and trim the beetroot, wrap individually in foil. Roast in a low oven (150 °C) for 45 mins to an hour … or until tender (use a skewer).
  • Cool and peel. Cut into wedges.

Flavour the Beetroot

  • Preheat the oven to 180°C. 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

Serving

  • Spread the salad leaves out on the serving dish and sprinkle over the pomegranate seeds.
  • Add the beetroot wedges.
  • Very finely slice the duck breast and drape it artistically over the beetroot.
  • Drizzle the beetroot roasting juices over the dish