Ingredients
- 3 duck legs
- 500ml chicken stock
- 500ml pomegranate juice
- 1 cinnamon stick
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- 175g bulgur wheat
- 6 plums, halved and stoned
- 1 tbsp olive oil
- 300g green beans, trimmed and halved
- seeds from 1 pomegranate, or 110g tub pomegranate seeds
- 1 red onion, finely chopped
- 50g toasted flaked almonds
- 200g pack feta cheese, crumbled
- large bunch flat-leaf parsley, chopped
- small bunch mint, leaves 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 lemons, middles scooped out and discarded, skins finely sliced
For the dressing
- juice of 2 lemons
For the dressing
- 1 tbsp clear honey
Method
-
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.
-
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.
-
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.
-
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.
-
Whisk together all the dressing ingredients with plenty of seasoning.
-
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.