Roast duck griddled plum salad

Ingredients

• 3 duck legs
• 500ml chicken stock
• 500ml pomegranate juice
• 1 cinnamon stick
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• 175g bulgur wheat
• 6 plums, halved and stoned
• 1 tbsp olive oil
• 300g green beans, trimmed and halved
• seeds from 1 pomegranate, or 110g tub pomegranate seeds
• 1 red onion, finely chopped
• 50g toasted flaked almonds
• 200g pack feta cheese, crumbled
• large bunch flat-leaf parsley, chopped
• small bunch mint, leaves picked and torn if large
• 100ml pomegranate juice
• 3 tbsp pomegranate molasses (or 2 tbsp redcurrant jelly plus 1 tbsp lemon juice)
• 3 tbsp extra virgin olive oil
• 2 preserved lemons, middles scooped out and discarded, skins finely sliced
• juice of 2 lemons
• 1 tbsp clear honey

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