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
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
- 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
- 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. - 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.
- 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.
- 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.
- 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.
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Gressingham kindly provided the duck legs for this recipe, all comments are my own.
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. 🙂
Pomegranate seeds always make a salad special and they are perfect with the duck, very tasty. GG
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!
Thank you Maureen, this is perfect in cooler weather as you can serve the duck warm. GG
This looks so good Amanda, a great way of using duck legs.
Thanks Janice. Duck legs are really tasty and so adaptable. GG
I saw the title and then fell in love. What a brilliant combination GG.
The pomegranate works really well with the duck. GG
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
Thanks Karen, my new camera is working a treat. GG
This salad is beautiful! Gorgeous colors.
Thanks Mimi and thank you for stopping by. GG
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
I love duck too, there’s so many things you can do with it. GG
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.
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
LOVE wrapping my food in lettuce boats!! 😀
It’s a lovely way to show food and has a great flavour too. GG
Love the gorgeous colors, textures and flavors about this salad. Basically, loving it all 🙂
Thanks Asmita, it is a really good combination. GG