A duck salad, and more figs

This is one of those "put many of my favourite things in a bowl together, stir, and hope it tastes nice" recipes. Couscous, parsley, fresh mint, coriander, pomegranate seeds, chopped pistachios, pomegranate molasses, lemon juice, and then the shredded meat from roasted duck legs, tossed with more pomegranate molasses before adding it to the couscous. It's delicious. Sliced rare duck breast would work well too, as would lamb. 

For dessert, poached figs and ice cream. These specimens were not quite luscious enough to eat raw with cheese, but simmering them for five minutes in a syrup of honey, saffron, orange flower water and cinnamon rendered them rather lovely.