Glorious grilling
TOP TIP
Dry brining is a great first step for duck that takes seconds to do
Colourful & zingy
Warm slow-roast duck leg salad
SERVES 4
• 4 duck legs
• 3 tbsp pomegranate molasses
• 2 garlic cloves, crushed
• 400g tenderstem broccoli
• 120g mild red chillies
• 2 lemons, halved
• 2 tbsp olive oil
• Seeds of 1 large pomegranate
• Flaked sea salt & freshly ground black pepper
FOR THE DRESSING
• 5 tbsp extra virgin olive oil
• 2 tbsp pomegranate molasses
• 30g bunch flat-leaf parsley, chopped
1. Sprinkle 1 tbsp salt all over the duck legs, rubbing in well. Rest on a rack set over a tray and slide into the fridge, uncovered, to dry-brine for 24 hours.
When you are ready to cook, fire up the barbecue ready for indirect grilling with the fuel piled on one half, aiming for an air temperature of around 140°C (280°F), and adding a couple of lumps of smoking wood to the fire. Rest the duck on the grill bars as
