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Cracked wheat and walnut pilaf with duck and pomegranates

You'll need

2 tbsp olive oil 4 duck breasts (about 270gm each) ¼ cup each torn mint, coriander and parsley leaves   Cracked wheat and walnut pilaf 1 tbsp olive oil 1 onion, finely chopped 3 garlic cloves, finely chopped 150 gm coarse cracked wheat (burghul) rinsed under cold running water 75 gm walnuts, broken into small pieces 310 ml (1¼ cup) chicken stock   Pomegranate dressing 80 ml (1/3 cup) extra-virgin olive oil 2 tbsp pomegranate molasses 1 tbsp red wine vinegar Seeds from 1 pomegranate


  • 01
  • 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.
  • 02
  • Meanwhile, for pomegranate dressing, combine oil, molasses and vinegar in a bowl, whisk to combine, season to taste and stir through pomegranate seeds.
  • 03
  • 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.
  • 04
  • Spoon pilaf into bowls, top with duck. Spoon over dressing, scatter with herbs. Serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

A savoury, pale rosé made from pinot noir.

Featured in

Mar 2009

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