Duck and fig salad with red leaves

Recipes / Salads

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

Recipe «Duck and fig salad with red leaves» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.