Place the duck legs in a zip lock bag, add all the marinade ingredients. Leave in the fridge overnight.
Heat the oven to 180°C. Place duck legs round side up and roast for 10 minutes, then turn heat up to 220°C for 5 minutes to cook medium – well done. Remove and let rest.
Toss the chard and baby spring onions in oil then onto a large griddle. Grill for 2 minutes. Place on the serving board. While they’re resting, slice the sugar snaps on an angle.
Chop the duck legs, spread the meat all over the serving board. Sprinkle over the sliced sugar snaps on the angle.
For the dressing mix together the extra virgin olive oil, light soy sauce, satsuma juice, lemon juice and season with salt and pepper.
Garnish with satsuma segments, pomegranate seeds, sliced spring onions and drizzle over dressing and serve.