A gluten-free salad with pomegranate, mint, quinoa, pine nuts, nashi pear and radicchio.


  • For the dressing

  • 150 mls aged sherry vinegar

  • 300 mls extra virgin olive oil

  • 150 ml canola oil

  • 1 tblspoon Dijon mustard

  • 2 tblespoon sugar

  • Pinch salt

  • For the salad

  • 4 x duck Maryland’s

  • 1 pomegranate

  • 1 nashi pear

  • ½ cup cooked black quinoa

  • ½ cup picked mint

  • ¼ cup pinenuts

  • 100g wild rocket

  • ½ head radicchio


  • For the dressing:

  • 1.

    Combine all ingredients together and blend until liquefied

  • For the salad:

  • 1.

    Place duck in oven  at 170c for between 40 mins to 1 hour or until skin is crispy. Remove pomegranate seeds. Slice nashi into thin, long strips. Finely shred radicchio. Combine with rest of ingredients and toss. Dress with sherry dressing. Season with Murray river salt. Divide into 4 bowls. Place duck on top. Enjoy.

Nutritional information

Nutritional analysis per serving (4 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe provided by Greenwood Hotel

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