Like most of my cooking ideas, this one was created by a stroke of creativity.
Or too much rhubarb! As this bitter-sour leaf is in season,  I’m buying this in unlimited quantities and then I wonder: what to do with it? Cook it, obviously! I never thought as an ingredient it would a be a good match for a duck, but hey, why not try it?
This is how this meal became my statement dish for a high summer.
I also love the duck as an alternative to the chicken.

Season the duck legs and finish with crushed pistachio.
Place them in the cast iron dish on top of rhubarb, figs and shallot onions.
Bake in the oven at 180C for about 60-70 mins (depending on the size of the meat).
Caution: addiction to this meal is very likely to happen! #yum