Читать книгу 200 Easy Slow Cooker Recipes - Katie Bishop - Страница 21

This dish looks great, tastes great, and is great!

Preparation time: 10 minutes, plus chilling

Cooking time: 2 hours

Serves 4

4 free-range duck legs

Sea salt and freshly ground black pepper

4 fresh thyme sprigs

50g (2oz) pistachios

1 tbsp golden caster sugar

200g (7oz) mixed baby salad leaves

2 spring onions, trimmed and finely shredded

1 pomegranate, halved

1 orange, cut into segments

Extra virgin olive oil, for drizzling

Rub the duck legs with 4 tablespoons of salt. Cover and place in the fridge for at least 1 hour. Dry the legs with kitchen paper, removing excess salt.

Place the thyme in the slow cooker dish and rest the duck legs on top. Cover with the lid and cook on low for 2 hours or until the duck is bathing in a pool of its own fat. Put the duck into a shallow dish together with the herbs and pour the liquid fat over the top to cover the duck completely. Leave to cool, then cover and chill until needed. It will keep for 2–3 days.

Thirty minutes before eating, remove the duck from the fridge. Put the pistachios and sugar in a small heavy-based saucepan and place over a high heat for 1–2 minutes until the sugar has just melted. Remove from the heat and stir to roughly coat the nuts in the caramel. Allow to cool, then roughly chop. Place the salad and onions on a large platter. Using a fork, release the seeds from the pomegranate, discarding any of the bitter white membrane. Scatter the seeds and orange segments over the salad.

Remove the duck from the now solidified fat and scrape off all the fat and skin. Using 2 forks, shred the flesh into bite-sized pieces and scatter the meat over the salad. Drizzle with a little olive oil, add seasoning to taste and scatter with the sugared pistachios. Serve straight away.