Middle Eastern Spiced Duck and Sorrel Salad

35 mins + resting time

serves

4

Download recipe

35 mins + resting time

serves

4

Download recipe

Ingredients

½ teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sea salt flakes
½ teaspoon freshly ground black pepper
3 duck breasts
100g Leafy Patch Red Sorrel
2 tablespoons small dill sprigs
6 fresh dates, cut into sixths lengthways
¼ cup natural flaked almonds, toasted
1 teaspoon pomegranate molasses
2 tablespoons olive oil
salt and freshly ground black pepper, to taste

Tip

Method

Combine spices, salt and pepper in a small bowl. Rub the spice mixture into the duck breasts.
Place duck breasts skin-side down in a cold, dry frypan and place over medium heat. Cook for 5 minutes on the skin side, to render as much fat as possible, turn and cook for 1 minute or until browned. Transfer to a 180?C oven and bake for 5-7 minutes, until just pink in the centre. Remove to a plate and rest, covered for 10 minutes before slicing thickly.
Arrange Leafy Patch Sorrel in a serving platter and scatter with warm duck, dill, dates and almonds.
Whisk pomegranate molasses and oil together and season to taste, drizzle over the salad and serve immediately.

Nutritional information (per serve)

Energy

KJ

Protein

G

Total Fat

G

Saturated Fat

G

Carbohydrates

G

Sugars

G

Dietary Fibre

G

Sodium

MJ

Calcium

MJ

Iron

MJ

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