Roast duck & griddled plum salad

Roast duck & griddled plum salad

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(1 ratings)

Prep: 25 mins Cook: 2 hrs, 30 mins plus cooling and chilling, cook for 4 hrs 30 mins if using a slow cooker

More effort

Serves 4
This slow-cooked duck salad makes a great centrepiece for entertaining - dinner party guests will love the range of textures and flavours

Nutrition and extra info

Nutrition: per serving

  • kcal815
  • fat38g
  • saturates11g
  • carbs73g
  • sugars38g
  • fibre7g
  • protein42g
  • salt2.5g
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Ingredients

  • 3 duck legs
  • 500ml chicken stock
  • 500ml pomegranate juice
  • 1 cinnamon stick
  • 1 tsp ground cumin
  • ½ tsp ground cinnamon
  • 175g bulghar wheat
  • 6 plums, halved and stoned
    Plum

    Plum

    pl-um

    The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 300g green beans, trimmed and halved
  • seeds from 1 pomegranate, or 110g tub pomegranate seeds
    Pomegranate

    Pomegranate

    pom-ee-gran-at

    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…

  • 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
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

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
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

For the dressing

  • 1 tbsp clear honey

Method

  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 2hrs, until the duck is really tender. Cool in the liquid, then chill until you make the salad.

  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.

  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 bulghar 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.

  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.

  5. Whisk together all the dressing ingredients with plenty of seasoning.

  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, bulghar wheat, green beans, flaked almonds, feta and herbs. Toss everything together gently with the dressing and eat immediately.

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Comments, questions and tips

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hilaryys
1st Oct, 2014
5.05
This was absolutely delicious - made it as a buffet centre piece for my daughter's 18th birthday family celebration to rave reviews! The one thing I just couldn't get right were the plums - they went squashy before I could get any nice griddle marks on them! If anyone else tries this and succeeds, please post some tips!
roseleanor
18th Oct, 2015
The only thing I can think of, is that the griddle pan maybe needed to be hotter before putting the plums onto it.
franglaiswendy
3rd Sep, 2014
I nominate this recipe for the " Way Too Many Ingredients" recipe 2014.
hilaryys
1st Oct, 2014
5.05
Oh - but just try them all together franglaiswendy - they make a delicious combination!
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