Smoked Duck Breast & Beetroot with a Sticky Pomegranate Drizzle

by Zarina
Smoked Duck Breast & Beetroot with a Sticky Pomegranate Drizzle

This was such a delicious treat!  The pink smoked Gressingham duck breast was melted in your mouth, beautifully sweet, delicate and moist; it paired perfectly with the beetroot and sticky pomegranate dressing.

I love these candy and golden beetroots; they make any salad look gorgeous because they are so vibrant and beautiful.  Simple to make; the only tricky thing is cutting the beetroot as thin as possible, which you could use a mandolin for if you have one.

I am sharing the recipe with my TIP for cooking golden beetroot to retain its beautiful colour!  

Smoked Duck Breast & Beetroot with a Sticky Pomegranate Drizzle

Smoked Duck Breast & Beetroot with a Sticky Pomegranate Drizzle

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 Smoked Duck Breast
  • 1 Golden beetroot
  • 1 Candied beetroot
  • Handful of salad greens
  • 2 tbsp Pomegrante perils
  • 2.5 tbsp Balsamic Vinegar
  • 1.5 tbsp Pomegranate Malosses
  • 1.5 tsp Runny honey
  • 75ml Extra Virgin Olive Oil
  • Sea salt and black pepper
  • Crushed red chilli flakes


  1. Pre-heat the oven to 180C, pop the golden beetroot into a saucepan half-filled with water and place it in the hot oven for 1.5 hours; remove and allow to cool, then peel and slice. As thin as possible, it keeps its beautiful colour this way!
  2. Peel and slice the candied beetroot as thin as possible
  3. Meanwhile, mix the balsamic vinegar, pomegranate molasses and honey
  4. Slowly pour in the olive oil, whisking the whole time until combined and smooth, set aside until ready to use
  5. Slice the smoked duck breast as thin as possible, set aside
  6. Arrange the candied and golden beetroot on your serving plate, alternate the slices making a pattern as shown in the picture 
  7. Fan out the duck breast towards the top of the plate and place your salad greens underneath the duck, garnish with pomegranate 
  8. Drizzle over the dressing and finish with sea salt, black pepper and crushed red chilli flakes
  9. Enjoy at room temperature!
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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