2 beetroots, peeled and cut into wedges
1 tbsp olive oil
Salt and black pepper
2 duck breasts
4 tbsp pine nuts
2 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
1 tbsp fresh rosemary, finely chopped
100g watercress, or lamb’s lettuce
4 figs, quartered
- Preheat the oven to 220˚C/200˚C fan/gas mark 7.
- Place the beetroot wedges on a baking tray, drizzle with olive oil and season with salt and black pepper. Roast for 25-30 minutes until tender. Set aside and allow to cool.
- Meanwhile, use the tip of a knife to slash the skin on the duck breasts in a criss-cross pattern, being careful not to cut into the meat. Place the duck breasts in a dry, cold ovenproof pan, skin-side down. Place over a high heat and cook for 6-8 minutes until the skin is golden and plenty of the fat has rendered from the duck, using a spoon to transfer the fat into a bowl.
- Turn the duck breasts over and cook for 2-3 minutes longer. Transfer the pan to the oven and cook the duck for 12 minutes for medium-rare, or until cooked to your liking.
- Toast the pine nuts in a dry pan over a medium heat for 3-4 minutes until golden, shaking the pan often and watching carefully to ensure they don’t burn. Set aside.
- In a bowl, whisk together the extra-virgin olive oil, balsamic vinegar and rosemary. Season with salt and black pepper.
- When ready to serve, add the watercress and roasted beetroot to the dressing and toss to coat. Divide amongst four serving plates.
- Arrange the duck slices and figs over the watercress. Drizzle over any dressing left in the bowl. Scatter over the pine nuts and pomegranate seeds, to serve
Per serving: 402kcals, 24.2g fat (4.4g saturated), 21.5g carbs
(15.9g sugars), 28.5g protein, 3.8g fibre, 0.137g sodium
Top tip: Everything for this salad can be prepped ahead. Simply take the ingredients out of the fridge 30 minutes before you assemble and serve – and, as with any salad, don’t dress the leaves until immediately beforehand.
Keep the reserved duck fat for making amazing roast potatoes! Simply store in a jar in