Grilled Fig and Duck Salad

Ingredients

• 4 duck breasts
• 6 fresh figs
• 1 tablespoon extra virgin olive oil
• 1 teaspoon red wine vinegar
• 1 teaspoon pomegranate molasses
• 1 cup salad leaves (such as watercress, rocket, radicchio or baby frisee)
• sea salt
• pepper

Directions

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

6. 6

   Slice the duck breasts and arrange on the salad leaves with the figs. Drizzle with a little dressing and serve.