STICKY DUCK LEGS WITH POMEGRANATE, CASHEW NUT & MIXED LEAF SALAD

Rich duck meat smothered in a sweet plum sauce is food wizardry at its finest, delivering a taste of sweet and savoury heaven. So how can we improve on perfection? Simply add pockets of pomegranate explosions with creamy cashew nuts and crispy salad leaves.

2 duck legs

120ml (½ cup) plum sauce, loosened with 2 tbsp water

1 pomegranate

1 bag of mixed salad leaves

30g (¼ cup) cashew nuts

From the store cupboard

½ tbsp vegetable oil

pinch of salt

pinch of white pepper

Put the duck legs into a bowl with the oil, salt and pepper and massage together, then allow to marinate at room temperature for 30 minutes. Preheat the oven to 180°C (350°F).

Put the marinated duck legs into a baking tray and roast for 20 minutes. Remove from the oven and baste with the plum sauce, reserving 3–4 tablespoons of the sauce for dressing the finished dish, then reduce the oven temperature to 170°C (340°F) and return the tray to the oven. After 10 minutes turn the legs over, baste again and return to the oven for a further 10 minutes. Repeat with two more turns and bastes, allowing a sticky glaze to build up. Remove from the oven and allow to rest for 20 minutes.

Chop the pomegranate in half and holding the open side against your palm and splayed fingers over a bowl, tap the skin with a wooden spoon to release the seeds.

Once the duck has rested, carefully remove the meat from the bone, shredding it at the same time, and set to one side.

Arrange the salad leaves in a shallow bowl and add the shredded duck. Dress with the remaining plum sauce and toss to coat, finally sprinkling with the pomegranate seeds and cashew nuts. Serve immediately.