Slow- roast duck leg salad

SERVES 4 READY IN 3 HRS (PLUS 24 HRS DRY BRINING)

FOR THE DUCK ● 4 duck legs 3tbsp

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pomegranate molasses 2 garlic cloves,

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crushed 400g Tenderstem broccoli

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120g mild red chillies 2 lemons, halved

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1tbsp olive oil 1 large ripe pomegranate,

● ● seeds picked FOR THE DRESSING 5tbsp

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extra virgin olive oil 2tbsp pomegranate

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molasses 30g flat-leaf parsley, chopped

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1 Sprinkle 1tbsp of salt over the duck, and rub in well. Rest on a rack set over a tray and put in the fridge, uncovered, for 24 hrs.

2 When you are ready to cook, fire up the barbecue with the fuel piled on one half, aiming for an air temperature of around 140C (280F), adding a couple of lumps of smoking wood to the fire.

3 Rest the duck on the grill bars as far from the fire as you can, insert a wired temperature probe deep into one of the legs if you have one. Shut the lid and leave to smoke gently for 21/2-3 hrs, or until the internal temperature reaches 90C (195F), topping up fuel as needed.

4 Rotate and turn the legs a few times to make sure they cook evenly. Meanwhile, mix together the pomegranate molasses, garlic and a grind of pepper to make a glaze. Whisk together the dressing ingredients and season. Drizzle the Tenderstem, chillies and lemon halves with olive oil.

5 Once the duck has reached temperature, brush on the glaze and keep cooking while you grill the veg. You may need to add a little more fuel to get the temperature up. Rest the lemons cut side down over the fire, until lightly charred.

6 Add the Tenderstem and chillies and grill for a few mins, turning regularly until lightly charred. Remove to a serving plate.

7 Drizzle over dressing, tuck the charred lemons in between. Top with the duck and scatter over the pomegranate seeds.