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Gressingham Duck Leg And Chicory Salad With Pomegranate And Pomegranate Molasses

April 16, 2015 by GG 20 Comments

Salad Of Duck, Pomegranate Seeds, Pistachios And Pomegranate Molasses

Salad Of Duck, Pomegranate Seeds, Pistachios And Pomegranate Molasses

Duck was always a luxury in our house, we’d have it on special occasions, even at Christmas a couple of times. My mother would queue at the counter late on Christmas eve waiting for the prices to go down.  Now, thanks to Gressingham, duck doesn’t have to be just for special occasions, with a selection of both breasts and legs it’s possible to have a mid week treat or a wonderful weekend slow cook.

Gressingham sent me some duck legs to create an easy salad recipe, perfect for eating at home or taking on a picnic.  The leftovers – if you have any – would be fantastic in a lunchbox.  The Pomegranate seeds add a lovely sweetness to the slightly bitter chicory and the pistachios add texture.  The pomegranate molasses is both sweet and tart, perfect as a contrast to the delicious duck legs.

Duck And Chicory Salad With Pomegranate, Pistachios And Pomegranate molases

Duck And Chicory Salad With Pomegranate, Pistachios And Pomegranate molases

RECIPE

Duck Leg Salad With Chicory, Pomegranate Seeds, Pistachios And Pomegranate Molasses

Serves 2 as a main, 4 as a starter (can be doubled)

Chicory With Duck, Pomegranate Seeds, Pistachios And Pomegranate molases

Chicory With Duck, Pomegranate Seeds, Pistachios And Pomegranate molases

Duck Legs With Chicory, Pomegranate Seeds, Pistachios And Pomegranate Molasses
 
Print
Prep time
25 mins
Cook time
1 hour 50 mins
Total time
2 hours 15 mins
 
Recipe type: Appetizer
Serves: 2-4
Ingredients
  • 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
Method
  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.
3.4.3177

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Gressingham kindly provided the duck legs for this recipe, all comments are my own.

Filed Under: Dinner, Game, Lunch, Main, Picnic, Recipes, Starter Tagged With: Chicory, Duck, Game, Middle Eastern, Picnic, pistachios, pomegranate molasses, pomegranate mollases, recipe, salad

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Comments

  1. Anna @ shenANNAgans says

    April 16, 2015 at 9:35 am

    Oh my. This salad is gorgeous, what a wonderful mix of colour and texture and taste. Duck is super cheap at the moment. Defy trying this beauty. 🙂

    Reply
    • GG says

      April 20, 2015 at 8:52 pm

      Pomegranate seeds always make a salad special and they are perfect with the duck, very tasty. GG

      Reply
  2. Maureen | Orgasmic Chef says

    April 16, 2015 at 12:29 pm

    That’s almost too pretty to eat. It’s getting cooler and salads aren’t big on my wish list at the moment but really, duck salad with pomegranate? I think that’s a year round love!

    Reply
    • GG says

      April 20, 2015 at 8:53 pm

      Thank you Maureen, this is perfect in cooler weather as you can serve the duck warm. GG

      Reply
  3. Janice says

    April 16, 2015 at 7:50 pm

    This looks so good Amanda, a great way of using duck legs.

    Reply
    • GG says

      April 20, 2015 at 8:54 pm

      Thanks Janice. Duck legs are really tasty and so adaptable. GG

      Reply
  4. Bintu @ Recipes From A Pantry says

    April 17, 2015 at 10:21 am

    I saw the title and then fell in love. What a brilliant combination GG.

    Reply
    • GG says

      April 20, 2015 at 8:54 pm

      The pomegranate works really well with the duck. GG

      Reply
  5. Karen says

    April 17, 2015 at 10:48 am

    STUNNING photos and recipe GG and this is JUST the kind of meal that M and I love, perfect for a summer night out on the terrace! Karen

    Reply
    • GG says

      April 20, 2015 at 8:55 pm

      Thanks Karen, my new camera is working a treat. GG

      Reply
  6. mimi says

    April 19, 2015 at 11:51 am

    This salad is beautiful! Gorgeous colors.

    Reply
    • GG says

      April 20, 2015 at 8:55 pm

      Thanks Mimi and thank you for stopping by. GG

      Reply
  7. Hotly Spiced says

    April 19, 2015 at 10:47 pm

    We didn’t eat duck growing up as it just wasn’t around. I’m glad duck is now readily available as it’s a favourite of mine. I do love your duck leg salad; it looks very pretty and I think duck and pomegranate molasses pair very well xx

    Reply
    • GG says

      April 20, 2015 at 8:56 pm

      I love duck too, there’s so many things you can do with it. GG

      Reply
  8. minnie@thelady8home says

    April 21, 2015 at 1:36 pm

    I have never cooked duck, though I have had eggs. Growing up, my grandma would cook duck when we visited, but she cooked it like any other curry, which meant the flavors of the actual mean was subdued. So I don’t really remember the taste. I tried them at some of the South Asian joints, but found it too gamy for my taste. This however, looks delightful. And so very pretty.

    Reply
    • GG says

      April 21, 2015 at 2:35 pm

      I never think of duck as being Gamey, but I expect that is about how it’s fed, kept and even perhaps what breed of duck. This is really delicious and so succulent. GG

      Reply
  9. GiGi Eats says

    April 21, 2015 at 6:02 pm

    LOVE wrapping my food in lettuce boats!! 😀

    Reply
    • GG says

      April 22, 2015 at 9:39 pm

      It’s a lovely way to show food and has a great flavour too. GG

      Reply
  10. Asmita says

    April 22, 2015 at 12:36 pm

    Love the gorgeous colors, textures and flavors about this salad. Basically, loving it all 🙂

    Reply
  11. GG says

    April 22, 2015 at 9:39 pm

    Thanks Asmita, it is a really good combination. GG

    Reply

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Glamorous Glutton

Hi! I’m GG and I write a Food and Travel Blog based in the UK. I began my blog in 2011 after years spent in the fashion industry, travelling the world. Finally I had time to think and indulge in my passions for writing, travel, food, and photography, in my own time.♥
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