Grillad anka & stekt plommonsallad

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1. 1
   Up to 2 days before, sit the duck legs in your slow cooker or a small casserole or baking dish – if you don’t have a slow cooker, heat oven to 180C/160C fan/gas 4. Pour over the stock and pomegranate juice so that the legs are submerged. Poke in the cinnamon stick, cover with the lid, or tightly with foil, and slow-cook for 4 hrs on High, or in the oven for 2 hrs, until the duck is really tender. Cool in the liquid, then chill until you make the salad.
2. 2
   One hour before you want to start the salad, lift the duck legs from the liquid, pat dry with kitchen paper and sit in a roasting tin to dry out a little.
3. 3
   Heat oven to 220C/200C fan/gas 7. Rub the cumin and cinnamon all over the duck legs with plenty of salt and some ground black pepper, and roast for 15-20 mins. Meanwhile, cook the bulgur wheat following pack instructions, then drain well. Heat a dry griddle pan, brush the halved plums with a little olive oil and griddle for about 5 mins on either side. Set everything aside to cool a little while you prep the rest of the ingredients.
4. 4
   Bring a pan of salted water to the boil, add the green beans and cook for 2-4 mins until tender but still with some bite. Drain under cold running water to cool.
5. 5
   Whisk together all the dressing ingredients with plenty of seasoning.
6. 6
   When the duck is cool enough to handle, shred the meat and crispy skin from the bones. Transfer to a platter with the roasted plums, pomegranate seeds, red onion, bulgur wheat, green beans, flaked almonds, feta and herbs. Toss everything together gently with the dressing and eat immediately.