The Hampshire Hog’s wild duck and pomegranate salad
The Hampshire Hog
The Hampshire Hog
For the salad
1/2 sliced River Farm duck breasts, roasted in the oven for 30 minutes at 180C until done
1/2 papaya, shredded
1/2 red cabbage, shredded
2 carrots, shredded
1/2 fennel bulb, shredded
2 handfuls unsalted peanuts
2 tbsp pomegranate molasses
1 tbsp pomegranate seeds
1 green pepper, finely sliced
For the ginger, chilli, lemongrass and lime dressing
1-inch thumb of ginger, grated
1/4 red chilli, finely diced
1/2 teaspoon lemongrass, finely chopped
Juice of 1 lime
1 tbsp peanut oil
Method
1. Combine all the salad ingredients in a large bowl.
2. Combine the salad dressing ingredients together in a bowl with a pinch of salt.
3. Pour the dressing over the salad and serve immediately.
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