Roast Duck With Walnut, Black Garlic & Sourdough Stuffing, Grain & Cabbage Salad - Cuisine Magazine - From New Zealand to the World

Ingredients

• 1½ cups walnuts, roughly chopped
• 1 large sourdough loaf, crust removed
• 2 teaspoons caraway seeds
• 3 cloves black garlic, peeled and finely sliced
• 2–3 tablespoons thyme leaves
• 6 duck legs
• 250ml chicken stock
• ½ cup pearl farro or barley
• 1 small red onion or 1 shallot
• 3 tablespoons lemon juice
• 2 teaspoons mustard
• 5 tablespoons extra virgin olive oil
• 3 cups finely sliced red cabbage
• 10 baby cucumbers or ½ cucumber, sliced
• 1 cup grapes, halved and seeds removed
• ½ cup mint leaves, chopped
• 1 cup flat-leafed parsley leaves, chopped