Duck Fattoush Salad with Yoghurt, Tahini and Mint Dressing

Preheat the oven to 180˚C.

Separate the pita breads into two pieces. Brush the rough side with olive oil and sprinkle with ras al hanout. Place on a flat baking tray and bake for 10 minutes until golden and crisp, turning for even browning. Cool.

Duck: Score the skin with a sharp knife in a criss-cross pattern. Rub both sides with olive oil and season. Heat a sauté pan over a medium low heat and add the duck, skin-side down. Cook for 6 minutes until golden then turn the duck over and cook for a further 3-4 minutes. Transfer to a plate and cover loosely.

Dressing: Place all the ingredients in a food processor and process until smooth. Season.

Salad: Blanch the broad beans in boiling water, refresh under cold water and peel. Combine with the other ingredients in a bowl. Slice the duck thinly on the diagonal and toss with the salad.

To assemble: Place one pita bread on each serving plate. Top with a pile of salad and drizzle with the dressing. Break the remaining pita breads into 3-4 pieces and place on top. Add more salad and a drizzle of dressing. Serve the remaining dressing separately. 

Pantry note
Ras al Hanout: a Moroccan spice mix, which loosely translates as ‘house blend’. Local housewives swear their own combination is always the best. It is made of numerous spices and aromatics such as cinnamon, cardamom, fennel, coriander, cumin and chilli. The chilli content varies between mixes so quantities will depend on how spicy you want the finished dish to taste. Available from gourmet food stores and good supermarkets.