- 2 duck legs
- 60g wild rocket
- 90g quinoa (cooked according to the instructions, rinsed, drained and cooled)
- 1 red pepper (charred (over a gas ring or with a blowtorch, skin rinsed off, and sliced (1/2cm wide))
- 20 fine green beans (cooked, cooled and cut into 3cm lengths)
- 40 (approx) pumpkin seeds (I used butternut squash seeds, as I roasted a squash at the same time as the duck legs)
- 2 spring onions sliced (actually I used some cocktail pickled onions (quartered) that were lurking in the fridge)
- Seeds from 1/2 pomegranate
- 1 fresh pineapple ring (cut into thin wedges)
- For the dressing:
- 2 tsp honey
- 2cm cube of fresh ginger (finely grated)
- 1 small red chilli (finely chopped)
- 1 tbsp soy sauce
- 2 tsp shaoxing rice wine
- Juice of 1/6th of a lime
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- Pineapple juice squeeze from the left-over peelings
Prick the skin of the duck legs all over, and place on a trivet over a roasting tin. Roast for 1.5 hours at 160C (Gas mark 3) or until the skin is crispy and the flesh cooked, basting occasionally.
Meanwhile, in a large bowl mix together the quinoa, rocket, red pepper, green beans, pumpkin seeds and onions.
Combine all the dressing ingredients and mix half the dressing with the salad.
When the duck is cooked, remove from the oven and allow to stand for 10 minutes. Then cut into rough slices, (I found a pair of kitchen scissor were useful here, as you need to cut around the bones).
To serve, divide the salad between two plates. Place the duck pieces on top and sprinkle with the pomegranate seeds and the remaining dressing.