Pomegranate molasses duck with herb and bulgar salad

duck legs 2

bulgar wheat 75g

red onion 1 small, very finely chopped

radishes 4, sliced

vine tomatoes 2, cut into small dice

cucumber ¼, cut into small dice

lemon 1, juiced

olive oil

mint ½ a small bunch, chopped

parsley ½ a small bunch, chopped

pomegranate molasses 2 tbsp

step 1

Heat the oven to 200C/fan 180C/gas 6. Put the duck in a roasting tray or baking dish, sprinkle with sea salt and roast for 1 hour – pour off any excess fat whilst cooking.

step 2

Meanwhile, put the bulgar wheat in a bowl, pour over boiling water and leave for 20 minutes. Drain really well and leave to cool.

step 3

Put the onion, radish, tomato, cucumber, lemon juice and 2 tbsp olive oil in a bowl. Season well and mix, then stir in the bulgar wheat and the herbs.

step 4

After the duck has been cooking for an hour, spoon the molasses over it and give it another 10 minutes in the oven. Rest for 5 minutes and serve with the salad.

http://www.olivemagazine.com/recipes/pomegranate-molasses-duck-with-herb-and-bulgar-salad/6528.html

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