Harissa Duck Legs With Pomegranate Dressing

• 2 None red peppers, quartered, seeds and membranes removed
• 2 tsp ground cumin
• 1/2 tsp ground coriander
• 5 None fresh long red chilies, seeded, coarsely chopped
• 1 None fresh small red Thai chili, coarsely chopped
• 2 cloves garlic, quartered
• 1/2 tsp salt
• 1 tbsp peanut oil
• 4 None duck legs
• 1 1/4 cups Greek yogurt
• 2 tbsp pomegranate pulp
• 2 tbsp fresh cilantro leaves

1. Preheat broiler. Broil peppers, skin-side up, until skin blisters and blackens. Cover and let stand for 5 mins. Peel then chop flesh coarsely.
2. Meanwhile, dry-toast spices in a small frying pan, stirring, until fragrant. Transfer to a food processor along with peppers, chilies, garlic, salt and peanut oil. Process until smooth then strain out excess liquid.
3. Transfer paste to a large bowl. Add duck legs and turn to coat. Cover and chill for 3 hours, or overnight.
4. Preheat grill. Grill duck over indirect heat for 15 mins then grill over direct heat until browned and cooked to your liking. Remove from heat, cover and let rest for 5 mins.
5. Meanwhile, to make the pomegranate dressing, combine yogurt and pomegranate in a small bowl.
6. Serve duck drizzle with pomegranate dressing and topped with cilantro.

red peppers, ground cumin, ground coriander, long red chilies, chili, garlic, salt, peanut oil, duck legs, greek yogurt, pomegranate, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/37097 (may not work)