Grilled Fig and Duck Salad

1. 1

   Salt duck breasts and cook skin side down in a medium-hot grill pan for seven minutes, or until golden brown and crisp.

2. 2

   Turn the heat down a little, turn breasts over and cook a further seven minutes covered with a lid.

3. 3

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

4. 4

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

5. 5

   Meanwhile make a dressing with the oil, vinegar and pomegranate molasses.

6. 6

   Toss the salad leaves in the dressing and season with salt and pepper.

7. 7

   Slice the duck breasts and arrange on the salad leaves with the figs.

8. 8

   Drizzle with a little dressing and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.