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

Season the duck legs with salt, black pepper, and fresh herbs. Place the duck legs in a baking dish and cover with duck fat. Cover the dish with foil.

Prepare the Duck Confit

Slowly cook the duck in the oven at 225°F (107°C) for about 2-3 hours, or until the meat is tender and falling off the bone.

Cook the Duck

In a pot, cook the freekeh according to package instructions. Drain and set aside.

Prepare the Freekeh Salad

In a skillet, add a little duck fat and sauté sliced zucchini and chopped baby leeks until tender. Add halved heirloom cherry tomatoes and cook for an additional 2-3 minutes.

Sauté the Vegetables

In a large bowl, combine cooked freekeh, sautéed vegetables, and chopped pistachios. Season with salt and pepper to taste.

Combine the Salad

Remove the duck legs from the fat and place them skin-side up on a baking sheet. Broil in the oven for 5-7 minutes until skin is crispy.

Crisp the Duck

Plate the warm freekeh salad, top with the crispy duck confit, and drizzle with plum sauce. Garnish with extra pistachios if desired.

crispy duck confit (fisher hill farm) (gf)

Recipe information

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