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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!

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!


Very summery Eton mess

I have covered this topic in a more autumnal theme already but I liked this version so much so I thought I’d share!

I made this with the berries we picked on holiday, redcurrants and strawberries along with some of our homegrown rhubarb. Then I added some creme fraiche sweetened with honey and some crushed up shop bought meringue nests.

I roasted the rhubarb in the oven with a splish of water and some ground ginger, for about 15 minutes, whilst I let the strawberries and redcurrants macerate with some sugar and balsamic vinegar.

The combinations were lovely, although I have to say maybe I picked my rhubarb at the wrong time. Being away for a week meant it hadn’t been watered so it was very woody!! I think I’ll give it a week or so before I pick more..


I did a lot of things this weekend but unfortunately it ended sadly, our little cat Tilly died on Sunday morning from kidney failure. We knew she wasn’t going to be around for a long time but it did come suddenly, hopefully she wasn’t in pain for too long.

It has only been a day but the house does feel very different, she mainly spent her days sleeping in her favourite spots or lying out on the patio, it is strange to not see her curled up in her favourite places anymore.

I’ve tweeted about it and even put it on Facebook, I felt that was enough but I couldn’t really blog about normal things either so I thought I’d mention it on here too.

We still have our other cat Jess who seems a bit forlorn without her, they got to accept each other slowly but were never cuddly to each other, but I think Jess might miss the company.

For now we have a nice holiday to look forward to in Somerset, staying on a farm with chickens, goats, llamas and horses. Will be nice and relaxing to go away after this sad weekend.


We did what pretty much half the country did on Saturday – lots and lots of gardening followed by cider, beer and barbecue food.

We’ve got lots of things planted up in the garden for the summer – tomatoes, chilis, herbs, beans, courgettes as well as spuds, rhubarb and raspberries which are well under way.

I am hoping for a good harvest this year, the fruit trees are looking well too!

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