This aromatic, spice-rubbed duck goes beautifully with the bitter-sweet flavours of radicchio, pomegranate and quince
Duck meat has always felt luxurious but, as I discovered at a recent Suffolk food festival, it needn’t be a luxury: you can buy duck legs for very little. Legs do take longer to cook than breasts, but it is easier – the oven does all the work. Succulent, soft pieces of meat for a fraction of the price.
A recipe for crisp Turkish leg of duck | Thomasina Miers