Duck, Mandarin and Brussel Sprout Salad

Cook time 45 Minutes
Servings 4


2 duck legs (Luv-A-Duck Ready to Cook)
1 tsp. cinnamon
Salt and pepper
½ cup of chicken stock
2 small mandarins
4 small brussel sprouts, sliced thinly
¾ cup walnuts, toasted

1 tbs. pomegranate molasses
1 clove garlic, minced
1 tbs. red wine vinegar
1 tbs. mandarin juice
3 tbs. olive oil
Salt and pepper

Duck, Mandarin and Brussel Sprout Salad


Pre-heat the oven to 170C.

Season the duck with salt, pepper and cinnamon. Put the duck legs, skin side down into an ovenproof pan over a medium heat and cook until golden brown. Turn the duck legs over, add the stock and bake in the oven for 45 minutes. Once cooked, rest for 10 minutes before removing the meat from the bones and shredding.

On a large platter scatter the brussel sprout slices. Peel the mandarin and segment, reserving a few segments for the dressing. Arrange the mandarin over the brussel sprouts, along with the walnuts and the shredded duck.

For the dressing whisk all the ingredients together including the juice of the reserved mandarin segments. Drizzle it over the salad.