2 Duck Breast, cooked
1 Pkt Mesculin Lettuce Mix
9 Figs, halved.
1 Red Onion, sliced
Punnet cherry tomatoes
100g Goats Feta
1/2 tablespoons pomegranate molasses
1 eschalot, finely chopped
1/4 teaspoon ground cinnamon
1/3 Cup Extra virgin olive oil
Method:1.In a bowl, lay lettuce leaves and top with cherry tomatoes, red onion and figs
2. Slice warm duck breast into 2cm pieces and add to top of salad.
3. Crumble goats feta over duck breast
4.Whisk together pomegranat molasses, eschalot, spices, olive oil and pour over salad.
Get Meat Cuisine Duck Breast here.
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