2 tbspolive oil4duck breasts (about 270gm each)¼ cup eachtorn mint, coriander and parsley leavesCracked wheat and walnut pilaf1 tbspolive oil1onion, finely chopped3garlic cloves, finely chopped150 gmcoarse cracked wheat (burghul) rinsed under cold running water75 gmwalnuts, broken into small pieces310 ml(1¼ cup) chicken stockPomegranate dressing80 ml(1/3 cup) extra-virgin olive oil2 tbsppomegranate molasses1 tbspred wine vinegarSeedsfrom 1 pomegranate
For cracked wheat and walnut pilaf, preheat oven to 180C. Heat oil in an flameproof casserole over low-medium heat, add onion and garlic and stir occasionally until soft (5-10 minutes). Add cracked wheat and walnuts and stir to combine, then add stock, season to taste. Cover with foil, transfer to oven and bake until stock is absorbed (25-30 minutes). Remove foil, bake for another 5 minutes. Set aside, keep warm.
Meanwhile, for pomegranate dressing, combine oil, molasses and vinegar in a bowl, whisk to combine, season to taste and stir through pomegranate seeds.
Heat a large frying pan over medium-high heat, add duck, skin-side down, and cook until golden and crisp (6-8 minutes), turn and cook until medium-rare (3-5 minutes). Rest duck for 5 minutes. Slice thickly.
Spoon pilaf into bowls, top with duck. Spoon over dressing, scatter with herbs. Serve immediately.