• 35 minutes + resting time
  • Serves 4 adults
  • 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

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Middle Eastern Spiced Duck and Sorrel Salad

  1. Combine spices, salt and pepper in a small bowl. Rub the spice mixture into the duck breasts.
  2. 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.
  3. Arrange Wash n’Toss Sorrel in a serving platter and scatter with warm duck, dill, dates and almonds.
  4. Whisk pomegranate molasses and oil together and season to taste, drizzle over the salad and serve immediately.