Recipe
- 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
Middle Eastern Spiced Duck and Sorrel Salad
- 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 Wash n’Toss 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.
