Duck, Spelt and Pomegranate Salad (2)

A recipe from Waitrose.

Duck, Spelt and Pomegranate Salad (2)
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Duck, Spelt and Pomegranate Salad (2)
Print Recipe
Ingredients
Servings:
Instructions
  1. Preheat the oven to 180 ̊C, gas mark 4. Put the spelt in a large saucepan, cover with cold water and bring to the boil. Reduce to a simmer for 20 minutes. Drain; cool for 5 minutes.
  2. Meanwhile, use a sharp knife to score the skin of the duck breasts in a criss-cross fashion. Season on all sides, brush with 1⁄2 tbsp oil and sprinkle all over with the duck seasoning.
  3. Put a frying pan over a medium heat and fry the duck, skin-side down, for 5 minutes, then turn and cook on the flesh side for 2 minutes. Transfer, skin-side up, to a small roasting tin and put in the oven for 15 minutes.
  4. Toss the spelt in a large mixing bowl with the remaining 1 tbsp oil, the pomegranate molasses and lemon juice. Toss through the salad onions, radishes, herbs and pomegranate seeds.
  5. Let the duck rest for 5 minutes, then slice and serve with the salad, spooning any roasting juices over the top and adding a grinding of black pepper.
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