Smoked Duck Breast Salad with Pomegranate Molasses Vinaigrette Recipe

Cooking Directions

• STEP 1.Preheat the smoker to 225°F (107°C).
• STEP 2.Season the duck breasts with salt and pepper.
• STEP 3.Place the duck breasts in the smoker and smoke for 1-2 hours, or until the internal temperature reaches 165°F (74°C).
• STEP 4.Remove the duck breasts from the smoker and let them rest for 10 minutes.
• STEP 5.Slice the duck breasts thinly.
• STEP 6.In a small bowl, whisk together the pomegranate molasses, olive oil, lemon juice, honey, salt, and pepper to make the vinaigrette.
• STEP 7.In a large bowl, combine the mixed greens, pomegranate seeds, toasted walnuts, and sliced duck breasts.
• STEP 8.Drizzle the vinaigrette over the salad and toss gently to coat. Serve immediately.

Cooking Tips

• If you don't have a smoker, you can use a stovetop smoker or a grill with indirect heat.
• To toast the walnuts, spread them on a baking sheet and bake in a preheated oven at 350°F (175°C) for 8-10 minutes, or until fragrant.
• For added freshness, garnish the salad with chopped parsley or mint leaves.

Storage and Serving

• This salad is best served fresh.
• If you have leftovers, store the salad and dressing separately in the refrigerator.
• Reheat the sliced duck breasts in a skillet over low heat until warmed through, and warm the dressing in a saucepan over low heat.
• Serve the salad with a side of crusty bread or as a light main course.