Braised duck salad with pomegranate, juniper and ginger

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

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