Duck Tabbouleh
This dish featured as part of James's Pomegranate masterclass. Succulent duck served with a tabbouleh salad, red cabbage and a delicious sauce made with pomegranate molasses.
Ingredients
- 2 x 200g duck breasts scored
- 15ml pomegranate molasses
- 15ml veg oil
Tabbouleh
- 200g bulgur wheat, cooked as per pack instructions in pomegranate juice
- 50g shelled pistachios, chopped
- 50g pine nuts
- 1 large bunch mint & parsley, chopped
- 100g pomegranate seeds
- 1 lemon juice and zest
Cabbage
- ¼ red cabbage shredded
- 1 tsp salt
- 1 tsp olive oil
- Black pepper
- 1 tsp pomegranate balsamic
Sauce
- 100ml beef stock
- 1 tsp pomegranate vinegar
- 25ml pomegranate molasses
- Knob of butter
Method
- Preheat the oven to 220c
- Pan fry the duck until crisp then cook for 5 to 6 minutes in the oven. Brush with molasses and rest.
- To make the tabbouleh, add all the remaining ingredients to the bulgur wheat, stir.
- Salt the cabbage for 5 minutes then rinse with cold water. Drain then mix with all the remaining ingredients.
- For the sauce, add the stock to the duck pan having drained off most of the fat. Bring to the boil, reduce slightly then finish with vinegar and butter.
- To serve, spoon the salad and cabbage onto plates. Top with sliced duck and the sauce.
Ingredients
- 2 x 200g duck breasts scored
- 15ml pomegranate molasses
- 15ml veg oil
Tabbouleh
- 200g bulgur wheat, cooked as per pack instructions in pomegranate juice
- 50g shelled pistachios, chopped
- 50g pine nuts
- 1 large bunch mint & parsley, chopped
- 100g pomegranate seeds
- 1 lemon juice and zest
Cabbage
- ¼ red cabbage shredded
- 1 tsp salt
- 1 tsp olive oil
- Black pepper
- 1 tsp pomegranate balsamic
Sauce
- 100ml beef stock
- 1 tsp pomegranate vinegar
- 25ml pomegranate molasses
- Knob of butter
Method
- Preheat the oven to 220c
- Pan fry the duck until crisp then cook for 5 to 6 minutes in the oven. Brush with molasses and rest.
- To make the tabbouleh, add all the remaining ingredients to the bulgur wheat, stir.
- Salt the cabbage for 5 minutes then rinse with cold water. Drain then mix with all the remaining ingredients.
- For the sauce, add the stock to the duck pan having drained off most of the fat. Bring to the boil, reduce slightly then finish with vinegar and butter.
- To serve, spoon the salad and cabbage onto plates. Top with sliced duck and the sauce.
