Step 1

Cook beetroot in boiling water (or steam), for 20 minutes or until tender. Peel and quarter when cool enough to handle, then set aside.

Step 2

Gently press each pomegranate half over a juicer to extract juice and loosen seeds. Place the juice in a bowl, then using the sharp tip of a knife, remove the seeds and add to the bowl. Place warmed jelly in a bowl and whisk in oil, vinegar, mustard and 2 tablespoons pomegranate juice. Season, then set aside.

Step 3

Preheat oven to 190°C. Heat an ovenproof non-stick frypan on medium-low heat.

Step 4

Season duck and cook for 6-8 minutes, skinside down, until most of the fat has rendered and skin is crisp. Turn, cook for 30 seconds, then transfer pan to oven and cook for a further 5 minutes for medium-rare or until cooked to your liking. Set aside to rest.

Step 5

Place beets, beans, leaves, feta and nuts in a bowl. Toss gently with 3 tablespoons dressing. Pile onto plates. Thinly slice duck and add to salad. Drizzle with remaining dressing and sprinkle with pomegranate seeds to serve.