Harissa duck marylands with pomegranate dressing

  • 25 mins cooking
  • 3 hrs marinating
  • Serves 4
  • Print


Harissa duck marylands with pomegranate dressing
  • 2 (700g) red capsicums, quartered, seeds and membranes removed
  • 2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 5 fresh long red chillies, seeded, coarsely chopped
  • 1 fresh small red thai chilli, coarsely chopped
  • 2 clove garlic, quartered
  • 1 1/2 teaspoon salt
  • 1 tablespoon peanut oil
  • 4 (1.2kg) duck marylands
  • 1/4 cup loosely packed fresh coriander leaves
  • 1 cup (280g) greek-style yoghurt
  • 2 tablespoon pomegranate pulp


Harissa duck marylands with pomegranate dressing
  • 1
    Preheat grill.
  • 2
    Cook capsicum skin-side up under a grill or in hot oven until skin is blistered and blackened. Cover and stand 5 minutes; peel away skins, then chop coarsely.
  • 3
    Meanwhile, dry-fry spices in small frying pan, stirring until fragrant.
  • 4
    Blend or process capsicum, spices, chillies, garlic, salt and oil until smooth. Transfer paste to strainer; push out excess liquid. Place duck in a disposable baking dish and brush with paste. Cover and refrigerate 3 hours or overnight.
  • 5
    Preheat barbecue with cover on. Cook duck, in dish, using indirect heat, following manufacturer's instructions, for about 15 minutes or until cooked to your liking. Remove duck from dish and cook skin-side down, using direct heat, until browned. Remove from heat. Cover and stand 5 minutes.
  • 6
    Meanwhile, to make pomegranate dressing, combine yoghurt and pomegranate in a small bowl.
  • 7
    Serve duck with dressing and top with coriander.

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