Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Pomegranate Duck with Walnuts and Rainbow Tabbouleh
Introduction
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
| bulgur wheat, rinsed | |
| vegetable or chicken stock | |
| fresh ginger, grated | |
| fresh beetroot, peeled and grated | |
| beetroot stems and leaves, finely chopped | |
| leek, finely sliced | |
| olive oil | |
| duck breasts, skin removed | |
| sea salt flakes | |
| walnuts, finely chopped | |
| pomegranate molasses, plus more to serve | |
| fresh flat-leaf parsley leaves, finely chopped (reserve some to serve) | |
| pomegranate, seeds only | |
| spinach, roughly chopped | |
| fresh mint leaves, finely chopped (reserve a few small leaves to serve) | |
| lime, zest and juice | |
| extra virgin olive oil |
Preview
This recipe is a preview
Buy The Quick Roasting Tin for the full recipe, and more great recipes from Rukmini Iyer
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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