2 duck legs
2 duck breasts
2 tbsp Za’atar (or 1 tbsp Chinese 5 spice & 1 tsp cinnamon)
200g mixed salad leaves
1 red onion
400g mozzarella pearls
50g pecans ( or walnuts )
3 tbsp extra virgin olive oil
2 tbsp aged balsamic vinegar
Sprinkle the duck with the spices and place in the slow cooker on high for 4 hours.
Candid crumb - melt the butter and sugar in a non stick pan, add in the pecans and allow to caramelise for 3/4 minutes. Pour out on to parchment paper, allow to cool and blitz to a fine crumb.
Shred the duck, dip in a mix of cornflour and za’atar and deep fry for 3 minutes. Drain in kitchen paper.
Slice the peaches, brush with a little oil and griddle on both sides. Slice the red onion.
Whisk all the salad dressing ingredients together. Season well.
When the duck is cooked, removed from the slow cooker, remove the fat from the top and discard. Shred using 2 forks.
Scatter the salad leaves on a large salad platter, toss well in the dressing.
Pop on the mozzarella pearls, red onion and griddled peaches.
Pile the duck on top, sprinkle on the candid pecans and garnish with some fresh mint.