Photo: Marina Oliphant
- 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 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.
Slice the duck breasts and arrange on the salad leaves with the figs. Drizzle with a little dressing and serve.
This recipes is featured in the book, Summer which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store