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Serves 8.
INGREDIENTS
8 duck legs
250ml stock or cider
4 slices white sourdough bread
4 tbsp butter, melted
1 tbsp sherry vinegar
2 tbsp soft brown sugar
175ml medium sherry
2 figs
1 pomegranate
METHOD
Preheat the oven to 160C/gas mark 3. Put the duck legs in a casserole dish, season with salt and pepper and pour in the stock or cider. Cover with a lid and cook for one to 1½ hours, or until the meat is tender and comes away from the bone when you test it with a fork.
Take the lid off the casserole and cook for a further 10 minutes to allow the juices in the dish to evaporate. You can do this on the hob if that is easier.
Turn up the oven to 180C/gas mark 4. Toast the bread until golden; cut the slices in half then insert a knife horizontally into each piece and cut to separate – you should end up with two thin slices of toast. Brush the uncooked side with the melted butter and bake in the oven until crisp – about 10 minutes.
Put the sherry vinegar, sugar and sherry in a pan and bring to the boil. Simmer until the liquid reduces and thickens, becoming syrupy, then set to one side. You should have about two tablespoons to use as a dressing.
Slice the figs into eight. Take a rolling pin and gently tap the pomegranate all over to soften the skin. Cut it open with a knife, and the pips should be easy to pick out. Pull the duck meat off the bone and cut into pieces. Put a little on to each piece of crisp toast, with a slice or two of fig, a few pomegranate pips and a little of the syrup. Serve at room temperature.
INGREDIENTS
8 duck legs
250ml stock or cider
4 slices white sourdough bread
4 tbsp butter, melted
1 tbsp sherry vinegar
2 tbsp soft brown sugar
175ml medium sherry
2 figs
1 pomegranate
METHOD
Preheat the oven to 160C/gas mark 3. Put the duck legs in a casserole dish, season with salt and pepper and pour in the stock or cider. Cover with a lid and cook for one to 1½ hours, or until the meat is tender and comes away from the bone when you test it with a fork.
Take the lid off the casserole and cook for a further 10 minutes to allow the juices in the dish to evaporate. You can do this on the hob if that is easier.
Turn up the oven to 180C/gas mark 4. Toast the bread until golden; cut the slices in half then insert a knife horizontally into each piece and cut to separate – you should end up with two thin slices of toast. Brush the uncooked side with the melted butter and bake in the oven until crisp – about 10 minutes.
Put the sherry vinegar, sugar and sherry in a pan and bring to the boil. Simmer until the liquid reduces and thickens, becoming syrupy, then set to one side. You should have about two tablespoons to use as a dressing.
Slice the figs into eight. Take a rolling pin and gently tap the pomegranate all over to soften the skin. Cut it open with a knife, and the pips should be easy to pick out. Pull the duck meat off the bone and cut into pieces. Put a little on to each piece of crisp toast, with a slice or two of fig, a few pomegranate pips and a little of the syrup. Serve at room temperature.
