simple way to prepare favorite Warm duck salad with beetroot and pomegranate

How is everything? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Warm duck salad with beetroot and pomegranate. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Warm duck salad with beetroot and pomegranate is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Warm duck salad with beetroot and pomegranate is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 8 baby beetroot
  • 1 pomegranate*, halved
  • 2 tablespoons redcurrant jelly, warmed gently
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 tablespoon sherry vinegar*
  • 1 teaspoon Dijon mustard
  • 4 duck breast fillets*
  • 100g thin green beans, blanched
  • 1 cup micro salad leaves* (or wild rocket)
  • 150g marinated feta, drained
  • 2 tablespoons chopped walnuts, toasted

Method

  • Step 1
    Cook beetroot in boiling water (or steam), for 20 minutes or until tender. Peel and quarter when cool enough to handle, then set aside.
  • Step 2
    Gently press each pomegranate half over a juicer to extract juice and loosen seeds. Place the juice in a bowl, then using the sharp tip of a knife, remove the seeds and add to the bowl. Place warmed jelly in a bowl and whisk in oil, vinegar, mustard and 2 tablespoons pomegranate juice. Season, then set aside.
  • Step 3
    Preheat oven to 190�C. Heat an ovenproof non-stick frypan on medium-low heat.
  • Step 4
    Season duck and cook for 6-8 minutes, skinside down, until most of the fat has rendered and skin is crisp. Turn, cook for 30 seconds, then transfer pan to oven and cook for a further 5 minutes for medium-rare or until cooked to your liking. Set aside to rest.
  • Step 5
    Place beets, beans, leaves, feta and nuts in a bowl. Toss gently with 3 tablespoons dressing. Pile onto plates. Thinly slice duck and add to salad. Drizzle with remaining dressing and sprinkle with pomegranate seeds to serve.

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