Warm local freekeh salad with heirloom cherry tomatoes, zucchini, baby leeks & pistachios, plum sauce, cracklings *contains nuts*.

Rub the duck legs with salt, thyme, and crushed garlic. Place in a dish and cover. Refrigerate for at least 24 hours.

Curing the Duck

Preheat the oven to 200°F (95°C). Rinse the duck legs to remove the salt mixture. In a large ovenproof pot, cover the duck legs with duck fat. Cook in the oven for 4-6 hours until tender.

Cooking the Duck

Remove the duck legs from the fat and let them cool slightly. Heat a skillet over medium-high heat and sear the duck legs skin-side down until crisp, about 5-7 minutes.

Crisping the Duck

In a saucepan, bring 2 cups of water to a boil. Add the freekeh, reduce heat, cover, and simmer for about 20-25 minutes until tender. Drain any excess water.

Cooking the Freekeh

In a large bowl, combine the cooked freekeh, cherry tomatoes, zucchini, baby leeks, and pistachios. Drizzle with olive oil and lemon juice, and season with salt and pepper to taste. Toss gently.

Mixing the Salad

In a saucepan, combine plum puree, brown sugar, soy sauce, and rice vinegar. Simmer over low heat for 10-15 minutes until slightly thickened.

Making the Plum Sauce

Duck legs

Salt

Thyme

crispy duck confit (fisher hill farm)

Recipe information

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