A L’Orange Duck Legs with Freekeh Pistachio Salad
Ingredients
500g Luv-a-Duck A L’Orange Duck Legs
1 cup freekeh
5 Tbsp olive oil
1 pomegranate, seeds
½ cup parsley, roughly chopped
½ cup mint, roughly chopped
2 Tbsp pomegranate molasses
¼ cup pistachios, roughly chopped
Products used
Method
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Rinse the Freekeh in cold water and then place in a large saucepan with 3 cups of water and cover with saucepan lid. Bring to the boil and then reduce to a simmer for 15 min until all water is absorbed and freekeh is light and fluffy. Allow freekeh to cool for 15 mins.
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Meanwhile, preheat oven to 190°C. Remove duck legs from pack and place skin side up on a lined baking tray or dish. Bake for 15 mins. Allow to rest for 5 mins before serving.
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Place freekeh in a large bowl and mix in parsley, mint, pomegranate seeds and half the pistachios. Drizzle over olive oil and pomegranate molasses and mix to coat. Top the salad with remaining pistachios.
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Serve the a l’orange duck legs with a side of freekeh salad.
Recipe by Shelley Judge