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Pomegranate glazed duck with bulgar, chickpea and pomegranate pilaf
Fruit and vegetables
2 tsp
pomegranate
molasses (available in large supermarkets and Middle Eastern stores)
2
red onions
, thinly sliced
1 tbsp
pomegranate
molasses
small bunch fresh flatleaf
parsley
, finely chopped
small bunch fresh
mint
, finely chopped
1
pomegranate
, seeds only (reserve 2 tbsp seeds for garnish)
Tins, packets and jars
110g/4oz canned
chickpeas
, rinsed and drained
Cooking ingredients
1 tbsp runny
honey
½ tsp
caraway seeds
, toasted and ground to a powder in a pestle and mortar or spice grinder
600ml/1pt 1fl oz
vegetable stock
salt and freshly ground
black pepper
2-3 tbsp extra virgin
olive oil
110g/4oz
pistachio
nuts, shells removed, toasted, chopped
Meat, fish and poultry
4
duck
breasts, skin scored diagonally with a sharp knife
Other
250g/9oz coarse bulgar wheat
110g/4oz dry sour cherries, roughly chopped
Back to recipe
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