12 Feb duck + pomegranate salad
Personally, I prefer to get given flowers on a random rainy Tuesday rather than via the structured and organised romance of Valentine’s Day. In saying that, February 14 doesn’t go by unnoticed in my house, where we celebrate through cooking.
Whether it’s breakfast in bed (I like to cut slices of toast into heart shapes, just for the craic) or a cosy dinner in front of the fire, one can’t grumble too much about a day that encourages people to be especially sweet to the ones they love.
If you’re flying solo on Valentine’s Day, our beautiful duck salad recipe is easily halved and makes a truly beautiful treat for one.
Ummera Smoked Silver Hill Duck is, in my opinion, one of the best culinary collaborations in the country. Some of the Silver Hill ducks reared in Co Monaghan are sent down to the Ummera Smokehouse in Co Cork, and the result is a duck brreast that is smokey, silky and tender, ready to be sliced to add a touch of luxury to your dinner. You’ll find it in all good specialist food stores and you can find out more at www.ummera.com.
1 Ummera Smoked Silver Hill duck breast
Mixed green leaves (enough for 2 people)
Half a pomegranate
50g of feta cheese
2 tablespoons of pomegranate molasses
2 tablespoons of olive oil
1. Thinly slice the smoked duck breast.
2. Divide your green leaves between two bowls.
3. Crumble the feta cheese over the top of the two salads.
4. Remove the seeds from the pomegranate. The juice stains quite ferociously so handle them with care. Scatter the pomegranate seeds over the salads.
5. Lay the duck breast on top of the salads. If you can’t find smoke duck, this also works beautifully with slices of fresh duck breast, simply pan fried.
6. Drizzle with the thick pomegranate molasses, before drizzling with the olive oil. Then just sprinkle with a pinch of salt and pepper. Serve and enjoy.
This recipe first appeared in The Irish Independent on February 12th