pulled spiced wild duck with beetroot, pomegranate molasses & cumin coleslaw

serves 6 For lunch

This dish balances the richness of the duck with the freshness of the salad. It makes a perfect lunch for those wonderful warmer September shoots on the hill.

preparing the duck

Pre-heat the oven to 140°C/275°F/GAS Mark 1. Mix all the cooking sauce ingredients together in a bowl and season. Toss the ducks in the sauce, then place in a deep roasting dish, breast-side down. Cover tightly with paper then foil and cook for about 3-4 hours or until the duck is tender and falls from the bone.

Leave to cool slightly then remove.

Pour the sauce into a jug and remove any fat (you can keep this for roasting potatoes). Shred the duck while still warm, mix with the sauce and check for seasoning.

coleslaw

In a bowl, whisk the tahini, molasses and vinegar together then the olive oil. Next, add the allspice, cumin and coriander and mix.

Peel and grate the beetroot and carrots

to serve

then mix into the dressing.

Finally, stir in the pomegranate seeds. You can serve the duck and coleslaw with some really good bread or wrapped in flatbread or pitta all topped with a spoonful of yogurt, a sprinkling of black onions seeds and a few fresh coriander leaves.