Grilled fig and duck salad

all details

The fig season is so short, so you have to savour them before they are gone again for another year.

Make the most of figs.
Make the most of figs. Photo: Marina Oliphant

Ingredients

  • 4 duck breasts
  • 6 fresh figs
  • 1 tbsp extra virgin olive oil
  • 1 tsp red wine vinegar
  • 1 tsp pomegranate molasses
  • 1 cup salad leaves such as watercress, rocket, radicchio or baby frisee
  • salt
  • pepper

Method

Salt duck breasts and cook skin side down in a medium-hot grill pan for seven minutes, or until golden brown and crisp. Turn the heat down a little, turn breasts over and cook a further seven minutes covered with a lid.

Remove from heat and allow to rest in a warm place.

Cut figs in half and grill for a minute until browned.

Meanwhile make a dressing with the oil, vinegar and pomegranate molasses. Toss the salad leaves in the dressing and season with salt and pepper.

To serve: Slice the duck breasts and arrange on the salad leaves with the figs. Drizzle with a little dressing and serve.

 

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  • Main Ingredients - Duck
  • Course - Starter/Entree, Side Dish, Main-course, Lunch
  • Occasion - Midweek dinner, Barbecue, Australia Day, Family meals

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This dish is not vegetarian due to the gelatin. You should not include it in a vegetarian menu ... Read more

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This dish is not vegetarian due to the gelatin. You should not include it in a vegetarian menu ... Read more

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Cook discussions

Halva panna cotta

This dish is not vegetarian due to the gelatin. You should not include it in a vegetarian menu ... Read more

Commenter
Actually
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Cook discussions

Halva panna cotta

This dish is not vegetarian due to the gelatin. You should not include it in a vegetarian menu ... Read more

Commenter
Actually
Date and time
23 March

Cook discussions

Halva panna cotta

This dish is not vegetarian due to the gelatin. You should not include it in a vegetarian menu ... Read more

Commenter
Actually
Date and time
23 March