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Crispy duck, spelt & pomegranate salad
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Preparation time: 15 minutes
Cooking time: 25 minutes
125g pearled spelt, rinsed
2 duck breasts
11⁄2 tbsp olive oil
1 tsp Bart Duck Seasoning
1 tbsp pomegranate molasses
1 tbsp lemon juice
2 salad onions, finely sliced
200g radishes, sliced
10 mint leaves, shredded
1⁄2 x 25g pack flat leaf parsley, roughly chopped
80g pomegranate seeds
1 Preheat the oven to 180 ̊C, gas mark 4. Put the spelt in a large saucepan, cover with cold water and bring to the boil. Reduce to a simmer for 20 minutes. Drain; cool for 5 minutes.
2 Meanwhile, use a sharp knife to score the skin of the duck breasts in a criss-cross fashion. Season on all sides, brush with 1⁄2 tbsp oil and sprinkle all over with the duck seasoning. Put a frying pan over a medium heat and fry the duck, skin-side down, for 5 minutes, then turn and cook on the flesh side for 2 minutes. Transfer, skin-side up, to a small roasting tin and put in the oven for 15 minutes.
3 Toss the spelt in a large mixing bowl with the remaining 1 tbsp oil, the pomegranate molasses and lemon juice. Toss through the salad onions, radishes, herbs and pomegranate seeds. Let the duck rest for 5 minutes, then slice and serve with the salad, spooning any roasting juices over the top and adding a grinding of black pepper.
Pearled spelt is a lovely nutty grain that’s great in salads. To save time, you could swap it for a 250g pouch of ready-cooked quinoa, brown rice or freekeh.
And to drink...
Waitrose & Partners Marselan, Rhône, France, is packed with fruity flavour and a top match for duck.
Typical values per serving:
high in protein/source of fibre/1 of your 5 a day
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