Roast duck & griddled plum salad
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling and chilling, cook for 4 hrs 30 mins if using a slow cooker
- More effort
- Serves 4
Skip to ingredients
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- 3 duck legs
- 500ml chicken stock
- 500ml pomegranate juice
- 1 cinnamon stick
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- 175g bulgur wheat
- 6 plumshalved and stoned
- 1 tbsp olive oil
- 300g green beanstrimmed and halved
- seeds from 1 pomegranateor 110g tub pomegranate seeds
- 1 red onionfinely chopped
- 50g toasted flaked almonds
- 200g pack feta cheesecrumbled
- large bunch flat-leaf parsleychopped
- small bunch mintleaves picked and torn if large
For the dressing
- 100ml pomegranate juice
For the dressing
- 3 tbsp pomegranate molasses(or 2 tbsp redcurrant jelly plus 1 tbsp lemon juice)
For the dressing
- 3 tbsp extra virgin olive oil
For the dressing
- 2 preserved lemonsmiddles scooped out and discarded, skins finely sliced
For the dressing
For the dressing
- 1 tbsp clear honey
Nutrition: per serving
- kcal815
- fat38g
- saturates11g
- carbs73g
- sugars38g
- fibre7g
- protein42g
- salt2.5g
Method
step 1
Up to 2 days before, sit the duck legs in your slow cooker or a small casserole or baking dish – if you don’t have a slow cooker, heat oven to 180C/160C fan/gas 4. Pour over the stock and pomegranate juice so that the legs are submerged. Poke in the cinnamon stick, cover with the lid, or tightly with foil, and slow-cook for 4 hrs on High, or in the oven for 2 hrs, until the duck is really tender. Cool in the liquid, then chill until you make the salad.
step 2
One hour before you want to start the salad, lift the duck legs from the liquid, pat dry with kitchen paper and sit in a roasting tin to dry out a little.
step 3
Heat oven to 220C/200C fan/gas 7. Rub the cumin and cinnamon all over the duck legs with plenty of salt and some ground black pepper, and roast for 15-20 mins. Meanwhile, cook the bulgur wheat following pack instructions, then drain well. Heat a dry griddle pan, brush the halved plums with a little olive oil and griddle for about 5 mins on either side. Set everything aside to cool a little while you prep the rest of the ingredients.
step 4
Bring a pan of salted water to the boil, add the green beans and cook for 2-4 mins until tender but still with some bite. Drain under cold running water to cool.
step 5
Whisk together all the dressing ingredients with plenty of seasoning.
step 6
When the duck is cool enough to handle, shred the meat and crispy skin from the bones. Transfer to a platter with the roasted plums, pomegranate seeds, red onion, bulgur wheat, green beans, flaked almonds, feta and herbs. Toss everything together gently with the dressing and eat immediately.
