Total Time
Prep 5 mins
Cook 15 mins

From the February 28, 2006 Sydney Morning Herald.


  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. Turn the heat down a little, turn breasts over and cook a further seven minutes covered with a lid.
  3. Remove from heat and allow to rest in a warm place.
  4. Cut figs in half and grill for a minute until browned.
  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. Slice the duck breasts and arrange on the salad leaves with the figs. Drizzle with a little dressing and serve.