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1 packet packet Duck Breasts Duck Breast
1 tbsp tbsp Linseed Oil Linseed Oil
1 tbsp tbsp Balsamic Vinegar Balsamic Vinegar
1 packet packet Mixed Salad Mixed Salad
1 pieces piece Pomegranates Pomegranate
4 large large Beetroots Beetroot
100 g g Green Bean Green Bean
1 packet packet Goat's Cheese Goat's Cheese
(or Feta cheese)
50 g g Walnuts Walnut
1 tbsp tbsp Wholegrain Mustard Wholegrain Mustard
1 pieces piece Oranges Orange
(for garnish)

Warm Duck Salad with Beetroot and Pomegranate

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30 min


1. Cook beetroot in boiling water for 20 minutes or until tender. Peel and quarter when cool enough to handle, then set aside, alternatively use pre-cooked and packed beetroots.

2. Gently press each pomegranate half over a juicer to extract juice and loosen seeds. Place the juice in a bowl, then using a teaspoon, remove the seeds and add to the bowl.

3. Place oil, vinegar, mustard and 2 tablespoons pomegranate juice in a bowl. Season with ½ tsp pepper and a sprinkle of salt, then set aside.

4. Preheat oven to 190°C. Heat an ovenproof non-stick frying pan on medium-low heat.

5. Place duck and cook for 6-8 minutes, skin-side down, until most of the fat has rendered and skin is crisp. Turn, cook for 30 seconds, then transfer pan to oven and cook for a further 5 minutes for medium-rare or until cooked to your liking. Set aside to rest.

6. In the same pan, gently toss nuts in a pan over a medium heat until sizzling to release oils and then remove from heat.

7. Place beets, beans, leaves, and cheese in a bowl. Toss gently with 3 tablespoons dressing. Pile onto plates. Thinly slice duck and add to salad. Drizzle with remaining dressing and 1tsp of squeezed orange juice and sprinkle with pomegranate seeds to serve with a garnish of sliced orange.