Smoked duck with roasted beetroot and pomegranate

Preparation

Begin by roasting the beetroots in the oven at 180 degrees for 2 hours.
Let them cool and remove the skin (by rubbing) then cut into small uniform cubes.
Croutons: Cut the bread cut into small pieces and place on a baking tray, season with ground salt and pepper then drizzle with olive oil.
Grill the croutons for 7 minutes until brown in the oven at 180 degrees.
Put the pomegranate seeds into a large bowl and add a teaspoon of olive oil and the red wine vinegar.
Mix the ingredients with a fork then season with salt and pepper and a little honey.
Divide the lettuce leaves on 4 plates and sprinkle with half the beetroot, lay half the smoked duck breast on the beetroot and top with a tablespoon of dressing.
Repeat these steps and dress the plate with the pomegranate dressing for added color.
Finish the salad with the grilled croutons.
A glass of Cava (Spanish wine) is an ideal accompaniment to this salad.
Enjoy your meal! 

Tips from the author

Recipe for 4 people. At Rossio we prepare everything ourselves; bread, ice-cream, sauces, pancetta and dressings including the smoked duck which you can also buy at good delicatessens.