Duck, Chicory and Pomegranate Salad with Caramelised Pecans and a Maille dressing
Duck, Chicory and Pomegranate Salad with Caramelised Pecans and a Maille dressing
Calories
999.84kcal (2 serving)
Total Fat
83.57g (2 serving)
Saturated Fat
16.04g (2 serving)
Trans Fat
0.0g (2 serving)
Cholesterol
173.62mg (2 serving)
Sodium
216.5mg (2 serving)
Total Carbs
24.82g (2 serving)
Dietary Fiber
7.54g (2 serving)
Sugars
14.66g (2 serving)
Protein
43.25g (2 serving)
- 30 g butter
- 4 duck breasts
- 3 chicory heads (red and green, preferably)
- 4 handful watercress
- 1 bunch spring onions thinly sliced
- 100 g radish, thinly sliced
- 100 g pecan nuts
- 2 tsp caster sugar
- 80 g pomegranate seeds
Directions
Print1. Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6. Heat 20g butter in a frying pan and add the duck breasts, skin side down. Sear for a few moments, then transfer them to a roasting tin (skin side up) and roast for 20-25 minutes, or until done. Cover and leave to rest for 10 minutes.
2. Meanwhile, break the chicory into separate leaves and arrange on 4 serving plates with the watercress, spring onions and radish
3. Heat the pecans in a dry frying pan for 1-2 minutes, then add the remaining butter and sugar. Cook briefly to melt the butter and sugar, then remove from the heat after a few seconds when a little smoke begins to rise. Cool slightly, then add the sea salt.
4. Make the dressing by mixing together the olive oil, Maille hazelnut oil, Morel Mushroom and Chablis White Wine Mustard and Maille white balsamic vinegar. Season with a pinch of salt, sugar and freshly ground black pepper.
5. Slice the duck breasts and arrange on the salads. Scatter the pecans and pomegranate seeds over the top and drizzle with the dressing. Serve at once.
