Warm duck breast salad with spiced pomegranate glaze – Food & Home Magazine

Ingredients

• Spiced pomegranate glaze
• 15ml (1 tbsp) olive oil
• 1 onion, peeled and finely chopped
• 5ml (1 tsp) Robertsons Nutmeg
• 5ml (1 tsp) Robertsons Cinnamon
• 15ml (1 tbsp) tomato paste
• 30ml (2 tbsp) pomegranate molasses (available at good delis)
• 250ml (1 cup) pomegranate juice
• 55g brown sugar
• 400ml chicken stock
• Salad
• 4 duck breasts, skin on and scored with a sharp knife
• black salt flakes, to taste + extra, to serve
• 250g (2 balls) buffalo mozzarella, drained well
• 3 mandarins, cut into wedges and slightly chargrilled (see cook’s tip)
• 2 mandarins, peeled and segmented
• 50g pomegranate rubies
• 1 fresh butter lettuce, washed and leaves gently pulled apart or 1 pillow
• pack butter lettuce leaves