Duck, Spelt and Pomegranate Salad (2)

A recipe from Waitrose.

Duck, Spelt and Pomegranate Salad (2)
Print Recipe
Duck, Spelt and Pomegranate Salad (2)
Print Recipe
  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.
Share this Recipe
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published.