100g pack pomegranate seeds, juice from the pack reserved
Maldon sea salt flakes
100g mixed salad leaves
handful mint leaves, rolled up tightly and thinly sliced into ribbons
For the dressing
2tbsp pomegranate molasses
2tsp clear honey
2tbsp olive oil
Method
Preheat the oven to 190C/ 170C F/Gas 5. Line a small baking tray with baking paper, and line a plate with a double layer of kitchen paper.
Put the duck legs on the lined tray, season the skin with salt and black pepper and roast for 1 hour.
Meanwhile, cut the white part of the spring onions into small batons and slice very thinly into matchsticks. Put them in a bowl of cold water and set aside. Thinly slice the remaining green parts.
Remove the cooked duck legs from the baking tray, leaving them on the baking paper, and set aside.
Increase the oven temperature to 240C/220C F/ Gas 9. Line the baking tray with fresh baking paper.
Carefully remove the skin from the duck without breaking it – use a knife to help you release it from the underside – then put it on the lined tray and roast for 10 minutes until extra crispy. Transfer the duck skin tothe paper-lined plate to drain.
Mix the dressing ingredients, along with the reserved pomegranate juice, in a small bowl, season with salt and pepper and set aside. Shred the duck meat using your fingers or two forks.
To serve, arrange the salad leaves on a large platter and scatter some of the pomegranate seeds and the green and white parts of the spring onions over. Arrange the duck meat on top and season with salt and pepper, then add the remaining pomegranate seeds and the mint. Use a spoon to drizzle the dressing over.
Break up the duck skin into bite-sized pieces, add on top the top of the salad and serve.
Recipes and photographs taken from 'Persiana Made Easy' by Sabrina Ghayour, photography by Kris Kirkham (Mitchell Beazley, £28)
