Name: Duck Leg Salad with an Orange and Pomegranate Salad
Prep time: 10 min
Cook time: 1 h
Yield: 2
Ingredients: Gressingham Duck Legs, or 2 other duck legs of your choice; ½ a red onion, peeled, finely sliced; ½ a pack of green beans, topped, blanched; 1 large orange, segmented and juiced; a small bag of mixed salad leaves; ½ a pomegranate, seeded, juiced; 1 tbsp olive oil; ½ tbsp white wine vinegar; salt and freshly ground black pepper; roast potatoes, to serve

VMG Recipes