- Sour cherries are
wonderfully tart, but you
can replace them with
raisins if preferred. - Watch pine nuts closely
when toasting as they burn
very quickly.
Nici’s notes...
38 NewZealandWoman’sWeekly
FREE
SERVES 2
This salad is such a fantastic way
to enjoy juicy, roast duck legs.
2 whole duck legs
1 tsp sea salt
½ cup sour cherries
¼ cup pine nuts
1 orange, thinly sliced
4 cups baby spinach leaves
Handful of mint leaves
Black pepper, to season
DRESSING
4 tbsp olive oil
2 tbsp pomegranate molasses
Juice of 1 orange
1 Preheat oven to 180ºC. Dry
duck legs well, pricking all over
with a skewer or sharp knife,
and salt liberally on all sides.Duck, spinach & sour cherry salad
Lay in an oiled tray and roast
for 1½ hours or until a fork
can easily tease the meat from
the bone.
2 While the duck cooks,
prepare the salad. Soak the
sour cherries in warm water
until well-plumped. Lightly
toast the pine nuts. Use a
serrated knife to slice the
orange into very thin slices.
3 Debone the duck and break
the meat into large chunks.
4 In a large bowl, whisk all the
dressing ingredients. Toss
everything together gently,
ensuring all ingredients are
well coated in the dressing.
Add a decent grind of pepper.Nourish