Beetroot, duck & pomegranate salad

NZ Woman's Weekly 7/1/2013

Annabelle White

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Serves 4

This healthy salad recipe is a real treat this summer.

Ingredients

8	Baby beetroots, roasted and quartered
1	Pomegranate, halved
3 tbsp	Redcurrant jam, warmed
60 ml	Extra virgin olive oil
20 ml	Sherry vinegar
1 tsp	Dijon mustard
4	Duck breasts
2 tbsp	Garlic and herb salt

Directions

Place beetroot in a large bowl.
Gently press each pomegranate half over a juicer to extract juice. Place juice and seeds into a small bowl. Add warmed jam, oil, sherry vinegar and mustard. Mix well then pour over the beetroot.
Preheat oven to 190 degC. Heat an ovenproof nonstick pan. Season duck with garlic herb salt then cook for 10 minutes, skin side down. Turn, then cook for another 5 minutes. Transfer pan to the oven and cook for 10 to 15 minutes. Set aside to rest.
Add fennel and goats’ cheese to the beetroot mixture and toss. Thinly slice duck. Divide salad between 4 plates and add the duck. Season and serve.

Cook's tip: To roast baby beets, wash and trim them (do not peel). Put in foil parcels, add a little orange juice and butter, season and cook at 180 degC till tender. Check after 40 minutes.