Braised duck salad with pomegranate, juniper and ginger

Name: Braised duck salad with pomegranate, juniper and ginger
Yield: Serves 6
Ingredients: 6 cm (2½ in) piece of ginger, peeled and finely chopped; 6 garlic cloves, crushed; 1 large pomegranate; 1 large red onion, finely chopped; 1 bunch of spring onions, finely sliced on the diagonal; 5 celery sticks, finely diced; a glug of vegetable oil; 4 duck legs, skin on; 2 tsp za’atar (see Tip); salt and pepper to season; 2 tbsp extra virgin olive oil; 2 tbsp pomegranate molasses (see Tip); juice of ½ lemon; juice and finely grated zest of 1 orange; 2 tsp juniper berries (see Tip)

Preparation info

Serves
6

Difficulty
Medium

Appears in

Prue

By Prue Leith

Published 2018

About

I once saw Jamie Oliver do something like this (though I never managed to get the recipe) years ago at a Good Food Show. The audience consisted of 2,000 schoolchildren and even before he appeared they were pretty hysterical, shouting ‘Jamie, Jamie!’ at the top of their lungs while music pounded and the word JAMIE pulsed in neon colours. There was a huge drum kit on one side of the stage and he leapt onto the stool and played a riff with all the expertise of a rock star. Then he came centre

Ingredients

Main course
Gluten-free

Ingredients

Method