Five Spice Duck Leg and Chickpea Salad with Apple and Pomegranate

Serves 4

Ingredients:

• 2 Duck Legs 

• 10g Chinese Five Spice

• 400g White and Black Chickpeas 

• 5g Paprika

• 125ml Olive Oil 

• 10g Honey

• 15g Wholegrain Mustard 

• 15ml Lemon Juice

• 5g Fresh ginger  

• 700g Sweet Potatoes 

• 60g Rocket 

• 60g Apple 

• 40g Pistachios 

• 30g Pomegranate Seeds

Method:

• Preheat the oven to 180°C and prick the skin of the duck legs with a fork. Season well with salt, pepper and Chinese five spice. 

• Cut the sweet potato into wedges and arrange on a baking tray, drizzle with olive oil, salt and pepper before adding to the roasting tin and placing the duck legs on top, roast for 45 minutes.

• In a pan on a medium heat add in the pistachios and toast until fragrant. Be careful not to burn them as this will result in a bitter taste. Chop into smaller pieces and set aside for later.

• Add some olive oil to a pan on a medium heat and add the rinsed chickpeas. Season with salt, pepper and paprika and cook until golden.

• Reduce the heat of the oven to 160°C and toss the sweet potato. Roast for another 40 minutes until the sweet potato is cooked through and the skin of the duck is crisp. 

• Wash and pick the rocket then store in some cold water before use to keep it fresh. 

• Slice the top and base off of the apple, then use a mandolin cut thin slices of the apple. Store in some cold water (with a squeeze of lemon juice if you have some handy) to avoid the apple browning and oxidising. 

• Mix together the vinaigrette by adding to a bowl the mustard, lemon juice, and grated ginger. Whisk these together then while whisking, slowly drizzle in the olive oil until the vinaigrette thickens and emulsifies. Season with salt and pepper. 

• When the duck is cooked remove from the oven and leave to rest on a separate plate covered with foil for 5 minutes. 

• To assemble the salad arrange the rocket and apple on your plate. Top with the chickpeas and roasted vegetables. Add the duck leg after resting, and top with the chopped toasted pistachios, and pomegranate seeds. Drizzle over the vinaigrette and enjoy!