Grilled Fig and Duck Salad

From the February 28, 2006 Sydney Morning Herald.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 4  duck breasts
• 6  fresh figs
• 1  tablespoon extra virgin olive oil
• 1  teaspoon red wine vinegar
• 1  teaspoon pomegranate molasses
• 1  cup  salad leaves (such as watercress, rocket, radicchio or baby frisee)
•  sea salt
•  pepper

Directions

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.