Recipe Inspiration

Ingredients...

60g unsalted butter

100g onion, peeled and chopped

5g garlic, peeled and chopped

40g Essential Cuisine Spicy Persian Style Seasoning

500ml water

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

Method...

1. 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.
   
   
2. 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.
   
   
3. 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.
   
   
4. Arrange the duck on top of a bed of Chelo (steamed rice), sprinkle with the pomegranate seeds, coriander and roughly chopped walnuts.