Smoked Duck Salad with Beetroot and Pomegranate
A great use of my home make smoked duck breast
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