Cracked freekeh or green wheat can be found in health food and middle eastern shops; spelt, farro, pearl barley or bulgar wheat will also work. Add roast lamb leftovers or sliced, pan-fried duck breast instead of the Chinese-style duck
For the salad
1 pre-prepared Chinese-style crispy aromatic duck (available in supermarkets)
6 plump figs, halved 15g butter, softened 200g cracked freekeh 50g walnuts, toasted and roughly chopped Small bunch of parsley
For the dressing
200ml red wine
2 shallots, finely chopped
1 tbsp red wine vinegar 1 tsp Dijon mustard 2 tsp honey 6 tbsp olive oil
Step 1) Pre-heat the oven to 220°C, Gas Mark 8. Put the duck in a roasting tin and roast for about 45 minutes, until crisp and browned.
Step 2) Before the duck is cooked, lay the figs out in a separate tin and dot with butter. Roast for 15 minutes and set aside.
Step 3) Meanwhile, put the freekeh in a saucepan with enough water to cover by 1cm. Add a generous pinch of salt, bring to the boil then cover, reduce the heat and simmer gently for about 15-20 minutes, until the grains are tender but slightly chewy.
Step 4) Drain any excess water and return the grains in the pan to the heat for a couple of minutes, fluffing them with a fork. Cover and set aside.
Step 5) To make the dressing, put the red wine and shallots in a frying pan and bring to the boil. Reduce the volume by half then remove from the heat and whisk in the remaining dressing ingredients. Season and pour half the dressing over the warm freekeh. Roughly shred the duck meat and crisp skin into a large serving bowl with the freekeh, walnuts and chopped parsley. Carefully fold in the figs and pour the remaining dressing over.