I made this at New Year for the first time in 3 years, it was a staple starter on my menus at RML and very popular. This time we had it as a stand alone meal and it was lovely. This isn’t really a recipe, more a list of ingredients…
2 Star Anise
First take your duck (note, you can just use duck legs, 2 would be enough for 3 people as a main course). Put the duck into a pan of water just enough to cover, add 2 star anise and a bayleaf and bring to the boil, once boiling reduce heat to a simmer for 40 minutes. Meanwhile heat the oven on high and prep your veg. After 40 minutes remove the duck from the water, pat dry with kitchen towel and transfer to a roasting tin, roast for 40 minutes, you should now have a perfectly cooked crispy skinned duck. Pull all the meat off and shred (easiest to do this with 2 forks), squeeze lime juice over it.
Romaine Lettuce – shredded
Handful of mint – chopped
Handful of coriander – chopped
Chopped tomato, cucumber, red onion,
Mix the salad with juice of two limes & a tablespoon of olive oil, season with salt and pepper, scatter the duck on top and then scatter with pomegranate seeds. Eat.