Meals and Courses

  • 4 duck breasts, about 150–175 g (5–6 oz) each
  • 2 teaspoons harissa paste
  • 2 teaspoons coriander seeds, crushed
  • 2 garlic cloves, crushed
  • 3 tablespoons olive oil
  • 200 g (7 oz) bulgar wheat
  • 600 ml (1 pint) chicken stock (see page 36 for homemade)
  • 75 g (3 oz) hazelnuts, roughly chopped
  • 75 g (3 oz) ready-to-eat dried apricots, thinly sliced
  • 150 g (5 oz) mangetout, thinly sliced
  • 2 tablespoons pomegranate molasses
  • 2 teaspoons dark muscovado sugar
  • seeds of 1 pomegranate
  • salt and pepper

Use a small sharp knife to score several deep cuts through the skin side of each duck breast and place in a shallow non-metallic dish. Mix together the harissa, coriander and garlic and spread all over the duck breasts. Cover loosely and leave to marinate in the refrigerator for at least 30 minutes, up to several hours.

Scrape the marinade off the duck breasts and reserve. Heat 1 tablespoon of the oil in a large heavy-based frying pan, add the duck breasts, skin-side down, and cook for 3–4 minutes or until the skin is deep golden. Turn, cook for a further 2 minutes. Transfer to a plate.

Add the bulgar wheat, stock and reserved marinade to the pan. Bring to a simmer, then reduce the heat, cover with a lid or foil and cook very gently for 5 minutes until the bulgar wheat is softened. Stir in the hazelnuts and apricots and return the duck to the pan, pushing the breasts down into the bulgar wheat. Cook gently for a further 8–12 minutes (or 15–20 minutes if you prefer the duck well cooked). Scatter the mangetout into the pan once the duck is cooked to your liking.

Stir the pomegranate molasses and sugar into the bulgar wheat, drizzle with the remaining oil and add salt and pepper. Serve sprinkled with pomegranate seeds.

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