I always feel inspired to eat salads in summer months. However as the weather is unpredictable it is hard to plan for a summer salad on a hot day. This salad that I created provides freshness but is also filling and therefore can be enjoyed whatever the weather.
2 duck legs
1tsp ground cinnamon
1 cinnamon stick
2 star anise
1tbsp ground ginger
2 lemons skinned then chopped
Small bunch flat leaf parsley chopped
Small bunch of mint chopped
Handful dried cranberries
Large handful lambs lettuce
50g toasted almonds
4 spring onions chopped lengthways
Extra virgin olive oil
Pre heat the oven to 180. Mix your cinnamon, and cumin with a touch of salt and pepper. Rub onto your duck legs. Place on a baking tray with the cinnamon stick and star anise. Cook in the oven until tender (approx. 1hour).
Whilst the duck is in the oven the salad can be prepared. In a large bowl add your lamb’s lettuce, cranberries, the seeds from 1 pomegranate and the chopped mint and parsley.
For the dressing squeeze the juice of the orange into a food processor with the other pomegranate seeds and the lemon pieces, blitz. Pass through a sieve. Add the same amount of olive oil as juice to make a dressing. Lightly season to taste with salt and pepper.
When the duck is cooked leave to rest for at least 10minutes to cool.
Pour in enough salad dressing to coat the salad leaves. Shred the duck and add to the bowl making sure all the ingredients are well mixed. Divide onto two plates or salad bowls and top with the toasted almonds, spring onions and an extra drizzle of dressing.