Warm duck salad

Ingredients

• 4 duck breasts
• 4 beetroot
• 1 pomegranete, halved
• ¼ cup extra virgin olive oil
• 1 tablespoon balsamic vineger
• 1 teaspoon dijon mustard
• 100g snow peas, thinly sliced
• 2 cups salad leaves
• 1 cup purple grapes
• 150g marinated feta
• 2 tablespoons chopped walnuts, toasted

Instructions

1. Cook beetroot in boiling water for 30-40 minutes or until cooked through. Let cool, then peel and cut into wedges.
2. Press each pomegranate half over a juicer to extract the juice and loosen the seeds. Combine the juice with with oil, mustard, vinegar to make the dressing.
3. Season duck and cook for 6-8 minutes, skinside down, until the fat has rendered and the skin is crisp. Turn and cook for 30 seconds and transfer pan to the oven and cook for a further 5 minutes for medium rare. Set aside to rest.
4. Toss together salad greens, snow peas, feta and grapes in a bowl with ½ of the dressing. Pile onto plates and top with thinly sliced duck. Drizzle over the rest of the dressing and sprinkle over pomegranete seeds and walnuts.

Notes