Duck salad with pomegranate, baby spinach and farro

Ingredients

For 1 serving

• Duck breast140 g
• Pomegranate0.3
• Spinach60 g
• Farro55 g
• Walnuts8 g
• Balsamic vinegar5 ml
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, nuts, sulphites,

In season: October – January

Method

1. Bring a pan of water to the boil, salt it, rinse the farro and cook it for 25 minutes, until tender but still pleasantly chewy; drain and spread it on a plate to cool slightly.
2. Meanwhile sscore the skin of the duck breast in a diamond pattern with a sharp knife, without cutting into the meat, and season with salt and pepper. Place it skin side down in a cold non-stick frying pan, with no oil, and cook over medium heat for 6 minutes, until the fat has rendered and the skin is crisp and golden; pour off the fat, turn it and cook for another 6 minutes.
3. Wrap it in foil and let it rest for 5 minutes so it stays pink and juicy.
4. Seed the pomegranate by tapping the skin with a wooden spoon over a bowl; wash and dry the spinach and roughly break up the walnuts.
5. In a bowl combine the farro, spinach, pomegranate seeds and walnuts and dress with the oil, balsamic vinegar, salt and pepper. Slice the duck and lay it on top of the salad.