Duck, fennel & pomegranate salad
8
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Perfect for summer evenings, this warm salad looks impressive but takes less than an hour to put together!
Ingredients
Duck Breast, Skinless, raw
260 g, trimmed of fat
White pitta bread
1 medium
Calorie controlled cooking spray
4 spray(s)
Fennel
1 portion(s), medium, trimmed and thinly sliced
Watercress
80 g
Lettuce
2 leaf/leaves, small, little gem, shredded
Pomegranate
1 medium, seeds removed
Pistachios
20 individual, chopped
Dill, Fresh
1 teaspoon(s), chopped
Pomegranate Molasses
4 tablespoon(s)
Orange
1 medium, zest and reserve the juice
Chilli flakes
1 pinch
Orange
1 medium, juice
Olive Oil
2 tablespoon(s), extra virgin
White Wine Vinegar
1 tablespoon(s)
Garlic
1 clove(s), crushed
Instructions
1
To make the marinade, combine all the marinade ingredients in a bowl. Add the duck, season, then marinate for at least 30 minutes.
2
Preheat the oven to 180°C, fan 160°C, gas mark 4. Split the pitta open and put on a baking sheet. Mist with cooking spray and season with salt. Bake for 5 minutes or until crisp. Let cool then break into small pieces.
3
Mist a large, ovenproof frying pan with cooking spray and heat over a medium-high heat. Fry the duck for 2 minutes until it starts to caramelise, then turn and cook for 1 minute. Transfer the pan to the oven and cook for 8-10 minutes for rare, 10-12 minutes for medium and 12-14 minutes for well-done. Cover with kitchen foil and leave to rest for 5 minutes before slicing thinly.
4
Combine the fennel, watercress, lettuce, pomegranate seeds, pistachios and dill in a large bowl. To make the dressing, whisk together the orange juice, oil, vinegar and garlic, then season to taste. Toss with the salad.
5
Divide the salad between plates, scatter over the pitta shards and serve topped with the sliced duck.
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