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Dinner with Rukmini
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Pomegranate Duck with Walnuts and Rainbow Tabbouleh
Introduction from Rukmini Iyer
This is a really elegant little dinner, pomegranate molasses and duck are an absolutely wonderful combination. Fans of Persian cookery will recognise the combination from the classic slow-cooked pomegranate, duck and walnut fesenjan stew. This version uses quicker-cooking duck breasts, along with a moreish, herby tabbouleh for an easy date night dinner.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6. Tip the bulgur, stock and ginger into a medium-sized roasting tin, then scatter over the grated beetroot, the chopped stems and leaves and the sliced leek. Drizzle with the olive oil.
Season the duck breasts all over with the sea salt and pop them into the tin on top of the leeks. Stir the walnuts, pomegranate molasses and 1 tablespoon of the parsley together, then pat this mixture evenly over both.
Transfer to the oven and cook for 25–30 minutes, until the duck is cooked through to your liking.
Remove the duck from the tin and let it rest on a board for at least 5 minutes (this is really important for texture) while you stir half the pomegranate seeds, the rest of the parsley, the spinach, mint, lime zest and juice and extra virgin olive oil through the bulgur. Taste and adjust the salt and lime juice as needed.
To plate, slice the duck breasts and arrange them over the tabbouleh. Scatter with the remaining pomegranate seeds and the reserved parsley and mint before serving, along with a drizzle of pomegranate molasses.
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From the book
The Quick Roasting Tin
75 fast and simple one dish recipes to revolutionise the way you cook
Leave the hard work to the oven with minimal prep and less washing up
From fast dinners to simple desserts
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