Grilled Fig and Duck Salad

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Ingredients

  • 4 duck breast
  • 6 fresh fig
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon red wine vinegar
  • 1 teaspoon pomegranate molasses
  • 1 cup salad leaves
  • 1 to taste sea salt
  • 1 to taste pepper

Use imperial measurements

Method

How to make Grilled Fig and Duck Salad

  • Salt duck breasts and cook skin side down in a medium-hot grill pan for seven minutes, or until golden brown and crisp.
  • Turn the heat down a little, turn breasts over and cook a further seven minutes covered with a lid.
  • Remove from heat and allow to rest in a warm place.
  • Cut figs in half and grill for a minute until browned.
  • Meanwhile make a dressing with the oil, vinegar and pomegranate molasses. Toss the salad leaves in the dressing and season with salt and pepper.
  • Slice the duck breasts and arrange on the salad leaves with the figs. Drizzle with a little dressing and serve.

(Courtesy of Food.com)

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