- 2 tsp pomegranate molasses (available in large supermarkets and Middle Eastern stores)
- 1 tbsp runny honey
- ½ tsp caraway seeds, toasted and ground to a powder in a pestle and mortar or spice grinder
- 4 duck breasts, skin scored diagonally with a sharp knife
- 600ml/1pt 1fl oz vegetable stock
- 250g/9oz coarse bulgar wheat
- salt and freshly ground black pepper
- 110g/4oz canned chickpeas, rinsed and drained
- 2-3 tbsp extra virgin olive oil
- 2 red onions, thinly sliced
- 110g/4oz dry sour cherries, roughly chopped
- 1 tbsp pomegranate molasses
- small bunch fresh flatleaf parsley, finely chopped
- small bunch fresh mint, finely chopped
- 110g/4oz pistachio nuts, shells removed, toasted, chopped
- 1 pomegranate, seeds only (reserve 2 tbsp seeds for garnish)
- Preheat the oven to 200C/400F/Gas 6.
- Place the pomegranate molasses, honey and ground caraway seeds into a small bowl and mix well. Rub the mixture onto the scored skin of the duck breasts.
- Heat an ovenproof non-stick pan and add the duck breasts, skin-side down and cook for 1-2 minutes to caramelise the skin.
- Turn the duck breasts over and cook on the other side for 1-2 minutes.
- Transfer to the oven to cook for 8-11 minutes for medium, or until cooked to your liking. Remove from the oven and set the duck breasts aside to rest for five minutes.
- For the pilaf, place the vegetable stock into a pan over a medium heat and bring to the boil.
- Add the bulgar wheat and bring back to the boil. Reduce the heat to simmer for 5-8 minutes, or until the bulgar wheat is tender and all the liquid has been absorbed.
- Season, to taste, with salt and freshly ground black pepper, then add the chickpeas and mix well.
- Meanwhile, heat the olive oil in a deep non-stick pan until hot. Add the onions and cook for 3-4 minutes, until softened.
- Add the cherries and pomegranate molasses, and cook for further 3-5 minutes, until the onions are caramelised and the cherries are beginning to soften down.
- Add the cherries mixture to the bulgar wheat and chickpea mixture and stir well to combine.
- Add the chopped parsley and mint, pistachios and pomegranate seeds.
- To serve, cut each duck breast in half on the diagonal and place onto a plate. Spoon the cooking juices over and a garnish with few pomegranate seeds. Spoon the pilaf into a bowl and serve alongside the duck.