Save to your scrapbook
Duck, houmous & pomegranate platter
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
2 x 440g packs Gressingham Duck Legs
1 tsp ground paprika
¼ tsp ground cinnamon
200g tub Waitrose Moroccan Houmous
Seeds of 1 pomegranate
½ x 25g pack flat leaf parsley, chopped
1-2 tsp ground sumac
10 essential Waitrose Mini White Pitta
1 Preheat the oven to 180°C, gas mark 4. Sprinkle the undersides of the duck legs with the paprika and cinnamon and place, skin-side up in a roasting tin. Roast for 1½ hours until the duck is very tender and a deep golden brown. Pour off the excess oil, leaving the meaty juices behind in the pan. Leave to cool slightly.
2 Cut all the duck and crisped skin away from the bones. Discard the bones and any uncrisped skin. Cut or tear the meat into very small pieces, then stir the meat around in the pan to soak up the pan juices.
3 Spoon the houmous onto a large platter or serving board and pile the meat on top. Scatter the pomegranate, parsley and sumac over the meat. Serve warm or cover loosely and chill for several hours, or overnight until needed.
4 To serve, toast the pitta breads or warm in the oven. Cut in half or into pieces and serve with the duck and houmous for dipping.
For a quicker cooking dish, use the cooked meat from 2 x 500g packs of Waitrose Duck Leg Confit instead, following pack instructions for reheating before cutting up.
Typical values per serving:
This recipe was first published in Thu Nov 30 12:23:00 GMT 2017.