Duck Legs With Chicory, Pomegranate Seeds, Pistachios And Pomegranate Molasses
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 2-4
  • 2 Duck legs
  • 1 teaspoon Harissa paste
  • salt and pepper
  • 6 tablespoon Extra virgin olive oil
  • 1 tablespoon pomegranate molasses + 2 teaspoons to drizzle
  • 1 tablespoon White wine vinegar
  • 1 clove Garlic
  • Salt and black pepper to taste
  • 100 g mixed leaves including rocket and watercress
  • 110 g pomegranate seeds
  • 15 g Pistachio nuts
  • 4 Large chicory leaves
  1. Preheat the oven 180c, 160c fan, Gas mark 4, 350f
    Rub the flesh side of each leg with !/2 a teaspoon of Harissa paste. Turn over and pat the skin dry. Prick all over the skin side of the leg and season with salt and pepper. Place on a rack in a roasting tray and cover with foil. Place in the oven for 1 hour 50 minutes.
  2. Meanwhile make the dressing. Add the olive oil, tablespoon of pomegranate molasses, white wine vinegar and garlic to a bowl and whisk together well, add salt and pepper to taste and leave to stand, covered.
  3. Once cooked the meat should be juicy and falling off the bone. Allow to rest, covered for 10 minutes. Using two forks pull the meat from the bones and pull into small pieces as you would for peking duck. Set aside.
  4. Place the mixed leaves on a platter or wooden board. Fill each chicory leaf with duck meat, liberally sprinkle with pomegranate seeds and place on the bed of lettuce. Sprinkle the top of each with the pistachio nuts.
  5. Just before serving whisk the dressing once more and pour all over the salad. Finally drizzle the 2 teaspoons of pomegranate molasses over the duck.
Recipe by Glamorous at