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...
- 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.