Harissa Duck Legs With Pomegranate Dressing - cooking recipe

Ingredients

2 None red peppers, quartered, seeds and membranes removed
2 tsp ground cumin
1/2 tsp ground coriander
5 None fresh long red chilies, seeded, coarsely chopped
1 None fresh small red Thai chili, coarsely chopped
2 cloves garlic, quartered
1/2 tsp salt
1 tbsp peanut oil
4 None duck legs
1 1/4 cups Greek yogurt
2 tbsp pomegranate pulp
2 tbsp fresh cilantro leaves

Preparation

Preheat broiler. Broil peppers, skin-side up, until skin blisters and blackens. Cover and let stand for 5 mins. Peel then chop flesh coarsely.
Meanwhile, dry-toast spices in a small frying pan, stirring, until fragrant. Transfer to a food processor along with peppers, chilies, garlic, salt and peanut oil. Process until smooth then strain out excess liquid.
Transfer paste to a large bowl. Add duck legs and turn to coat. Cover and chill for 3 hours, or overnight.
Preheat grill. Grill duck over indirect heat for 15 mins then grill over direct heat until browned and cooked to your liking. Remove from heat, cover and let rest for 5 mins.
Meanwhile, to make the pomegranate dressing, combine yogurt and pomegranate in a small bowl.
Serve duck drizzle with pomegranate dressing and topped with cilantro.