Photo: Marina Oliphant
- 4 tbsp walnuts
- 2 tbsp olive oil
- 4 duck breasts
- Salt and freshly ground pepper
- 1 large red onion, thinly sliced
- 1/2 tsp ground cumin
- 4 tbsp pomegranate molasses
- 2 tbsp water
- Seeds from 1/2 a pomegranate
- 2 tbsp mint leaves, chopped
Preheat oven to 180C. Roast walnuts for 5 minutes or until lightly coloured. Cool then roughly chop.
In a heavy-based pan over a medium heat, heat the olive oil and cook the duck breast, skin side down, for about 7 mins or until golden and crisp. Season with salt and pepper and cook on the other side for a couple of minutes. Place duck breasts on a tray and finish cooking in the oven for about 5 mins.
Pour some of the excess fat from the pan and add the sliced onion. Cook gently until softened, then add the cumin. Stir and cook for a minute, then add the pomegranate molasses and water. Remove the duck breasts to a warm place and allow to rest.Finish the sauce by simmering for about 5 mins to reduce and thicken. Add the pomegranate seeds, walnuts, chopped mint and season with salt.
Slice duck, pour over the sauce and serve.
This recipes is featured in the book, Autumn is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
- Main Ingredients - Duck