60g unsalted butter
100g onion, peeled and chopped
5g garlic, peeled and chopped
40g Essential Cuisine Spicy Persian Style Seasoning
10g Essential Cuisine Chicken Stock Mix
150ml pomegranate juice
150-200g skinned and ground walnut halves, reserve some for garnish, roughly chopped
10ml lemon juice
Salt and freshly ground pepper
1 whole duck, cut into 8 pieces, off the bone
20g pomegranate seeds
2g fresh coriander, shredded
- Heat half the butter in a suitable casserole, gently fry the onion and garlic until softened, but with not too much colour. Stir in the seasoning mix and cook for a few minutes.
- Add the water, stock mix, juice, ground walnuts and lemon juice. Bring to the simmer and adjust the seasoning with salt and pepper, cook uncovered for 15 minutes.
- Meanwhile, shallow fry the duck pieces in the remaining butter, in a suitable frying pan on both sides, until golden brown. Add the duck to the sauce and cook for a further 15 minutes, until the meat is cooked through.
- Arrange the duck on top of a bed of Chelo (steamed rice), sprinkle with the pomegranate seeds, coriander and roughly chopped walnuts.