Smoked Duck Salad with Beetroot and Pomegranate
A great use of my home make smoked duck breast
Course: Starter
Recipe Type: Duck
Servings: 4 people
- 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
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