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    You are in: Home / Recipes / Grilled Fig and Duck Salad Recipe
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    Grilled Fig and Duck Salad

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    AmandaInOz's Note:

    From the February 28, 2006 Sydney Morning Herald.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Salt duck breasts and cook skin side down in a medium-hot grill pan for seven minutes, or until golden brown and crisp.
    2. 2
      Turn the heat down a little, turn breasts over and cook a further seven minutes covered with a lid.
    3. 3
      Remove from heat and allow to rest in a warm place.
    4. 4
      Cut figs in half and grill for a minute until browned.
    5. 5
      Meanwhile make a dressing with the oil, vinegar and pomegranate molasses. Toss the salad leaves in the dressing and season with salt and pepper.
    6. 6
      Slice the duck breasts and arrange on the salad leaves with the figs. Drizzle with a little dressing and serve.

    Ratings & Reviews:

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    Nutritional Facts for Grilled Fig and Duck Salad

    Serving Size: 1 (319 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 570.1
     
    Calories from Fat 266
    46%
    Total Fat 29.6 g
    45%
    Saturated Fat 7.5 g
    37%
    Cholesterol 326.4 mg
    108%
    Sodium 202.4 mg
    8%
    Total Carbohydrate 14.3 g
    4%
    Dietary Fiber 2.1 g
    8%
    Sugars 12.2 g
    48%
    Protein 59.3 g
    118%

    The following items or measurements are not included:

    pomegranate molasses

    salad leaves

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