Directions:
- Salt duck breasts and cook skin side down in a medium-hot grill pan for seven minutes, or until golden brown and crisp.
- Turn the heat down a little, turn breasts over and cook a further seven minutes covered with a lid.
- Remove from heat and allow to rest in a warm place.
- Cut figs in half and grill for a minute until browned.
- Meanwhile make a dressing with the oil, vinegar and pomegranate molasses. Toss the salad leaves in the dressing and season with salt and pepper.
- Slice the duck breasts and arrange on the salad leaves with the figs. Drizzle with a little dressing and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 641.87 Kcal (2687 kJ) | ||
| Calories from fat | 439.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.84g | 75% | |
|---|---|---|---|
| Cholesterol | 127.82mg | 43% | |
| Sodium | 457.44mg | 19% | |
| Potassium | 632.6mg | 13% | |
| Total Carbs | 16.43g | 5% | |
| Sugars | 12.35g | 49% | |
| Dietary Fiber | 2.25g | 9% | |
| Protein | 33.95g | 68% | |
| Vitamin C | 12.1mg | 20% | |
| Iron | 8.3mg | 46% | |
| Calcium | 35.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 212.41 Kcal (889 kJ) | ||
| Calories from fat | 145.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.16g | 75% | |
|---|---|---|---|
| Cholesterol | 42.3mg | 43% | |
| Sodium | 151.38mg | 19% | |
| Potassium | 209.35mg | 13% | |
| Total Carbs | 5.44g | 5% | |
| Sugars | 4.09g | 49% | |
| Dietary Fiber | 0.74g | 9% | |
| Protein | 11.23g | 68% | |
| Vitamin C | 4mg | 20% | |
| Iron | 2.8mg | 46% | |
| Calcium | 11.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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