Roast duck salad

Roast duck salad

Ördek salatasi

By
From
Turkish Meze
Serves
4
Photographer
Alicia Taylor

I cannot cook a chicken or a duck with their bottoms intact. I have to remove these first because I think all the toxins build up in this place. I know some think the ‘parson’s nose’ is delicious, so if you want to keep it and eat it, go for it. The world is your oyster and I won’t see it.

Ingredients

Quantity Ingredient
1 duck, tail removed, weighing about 1.5 kg
1 beetroot, scrubbed but not peeled
150g pumpkin, peeled and cubed
175g fine burghul
1 small red onion, thinly sliced
2 red chillies, finely diced
80ml pomegranate molasses, see note
80ml extra virgin olive oil
20g mint leaves
30g coriander leaves
60g Dukkah

Method

  1. Preheat the oven to 200°C.
  2. Rub sea salt over the duck and place it in a roasting dish, breast side down.
  3. Wrap the beetroot in foil, then place on a non-stick baking tray with the pumpkin. Transfer the duck and vegetables to the oven and bake for 45 minutes, checking the beetroot and pumpkin and removing them from the oven when they are just cooked, and setting them aside to cool.
  4. After the duck has been roasting for 45 minutes, turn it over and bake for a further 45 minutes, or until cooked. (You will know it’s cooked if you poke the fattest bit with a skewer and the juice runs clear.) Remove from the oven and allow to cool.
  5. Meanwhile, put the burghul in a small saucepan with 125 ml water. Bring to the boil, then simmer for 5 minutes, or until just tender. Drain well and set aside.
  6. Rub or peel off the skin from the roasted beetroot. Cut the beetroot into cubes and place in a large bowl with the roasted pumpkin and the burghul. Add the onion, chilli, pomegranate molasses, olive oil, mint, coriander and dukkah. Season to taste with sea salt and freshly ground black pepper, mix together and set aside.
  7. Once the duck has cooled, remove all the skin, then tear or cut the skin into small pieces and set aside. Pull off all the meat, tear into bite-sized pieces and fold the meat through the salad.
  8. Heat a non-stick frying pan over high heat. Fry the duck skin for 5–6 minutes, until nice and crispy.
  9. Sprinkle the crispy duck skin on top of the salad and serve immediately.

Note

  • Pomegranate molasses is made from the dark red juice of the pomegranate fruit, which has been cooked down to form a thick, tangy syrup. It is available from Middle Eastern grocers and fine food stores.
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