slow roasted duck legs, broccoli coleslaw and harissa cous cous

Hey look I'm blogging about savoury things - how often does this happen? Not very!

I made this lovely fresh summery meal on Sunday with some duck legs I'd stashed in the freezer, plenty of spices and this really great broccoli coleslaw.

Duck loves spices and so I coated them in a mixture of most things I had in the cupboard along with some garlic cloves, put them in the oven and let them roast slowly for a few hours. The sides come together in no time which is good in this hot weather, you don't want the oven and the cooker on at the same time!

Ingredients:
Serves 2 with leftovers for 1


For the duck:
2 duck legs
2 tsps cumin
2 tsps paprika
2 tsps ground coriander
2 tsps ground ginger
1 tsp nutmeg powder
1 tsp chili powder
salt and pepper
4 cloves of garlic

For the coleslaw:
1 head of fresh broccoli
2 tbsps of creme fraiche
1 tbsps of yoghurt
about 1/4 bell pepper, finely sliced
1/4 onion finely sliced
dash of hot sauce to taste
salt and pepper
juice of half lemon

For the cous cous:
Approx 250g cous cous (mine made extra for lunch the next day)
1/2 onion
1 tsp each cumin, ground coriander, chili powder
2 sundried tomatoes
olive oil
2 heaped teaspoons of harissa paste

Heat your oven up to the highest setting, sprinkle all the spices on to the duck legs and rub in so they are completely coated, concentrate on getting the spices mainly on the skin. Put in a roasting tray with the four garlic cloves (unpeeled) underneath. Roast on the highest setting for about 30minutes to crisp up the skin. Then cover with turn down to gas mark 2 and cook for about 2-3 hours. For the last 1/2 hour remove the foil.

To make your coleslaw roughly but finely chop up the broccoli, add to a bowl with the onion and the pepper. Add in the rest of your ingredients and mix well! Season extra with spices to taste.

For the cous cous, add the dry cous cous and chopped up sundried tomatoes to a bowl and pour over approx 2 times the amount of water. Cover and leave for 10-15minutes til all the water has been absorbed.
Meanwhile fry your onion, finely sliced, in a frying pan, then add in the cumin, ground coriander, chili powder to coat the onions and fry til soft. Once your cous cous is done all this to the frying pan on a very low heat. Mix to combine the onions and cous cous. Then add in your harissa and mix together again.

Serve your duck legs with the roasted garlic cloves which should be nice and sweet and soft inside. This dish is also lovely with a dollop of houmous, which we also added!

Yum!