Smoked duck salad with pomegranate recipe
This smoked duck and pomegranate salad recipe looks like a sophisticated starter yet it takes only half an hour and is easily assembled.
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Cooking tools:
- Roasting pan
- Oven
- Plate
- Measuring spoon
- Chef's knife
- Cutting board
- Refrigerator
Ingredients
- 120g pack smoked duck slices
- 300g pre-cooked beetroot, cut into wedges
- 3 tbsp walnut oil
- 2 tbsp pomegranate molasses (from good delis; see tip)
- 2 white chicory, leaves separated
- ½ x 120g pack pomegranate seeds
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