Duck and fig salad with red leaves

Cooking Salads Duck and fig salad with red leaves

This delicious duck and fig salad will bring a touch of gourmet to the dinner table.

Lables: High protein Low carb Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Preheat oven to 200°C.
  2. Place marylands in a small roasting pan, season and roast for 45 minutes or until tender. Set aside to cool.
  3. Meanwhile, score skin of duck breasts in a diamond pattern and season. Heat a non-stick frying pan over medium heat until hot, add duck breasts, skin-side down, and cook for 5 minutes or until golden. Turn over and cook for 7 minutes, remove from pan and rest for 10 minutes.
  4. Whisk together pomegranat molasses, eschalot, spices and olive oil. Season.
  5. Shred marylands, discarding skin and bones, and cut breasts into thin slices. Place duck, leaves, parsley, pine nuts and dressing in a bowl, toss well to combine, then layer salad and figs on plates. Crumble over feta and serve.

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2 x 1.8kg ducks, cut into marylands and breasts
1 1/2 tbsp pomegranate molasses
1 eschalot, finely chopped
1 tsp sumac
1/4 tsp ground cinnamon
80ml extra virgin olive oil
1 head of radicchio, leaves torn into bite-size pieces
3 red witlof, leaves separated
1/4 cup coarsely chopped flat-leaf parsley
2 tbsp pine nuts, roasted
9 figs, halved
120g sheep's milk feta

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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