Ingredients

• 2 tsp pomegranate molasses (available in large supermarkets and Middle Eastern stores)
• 1 tbsp runny honey
• ½ tsp caraway seeds
• toasted and ground to a powder in a pestle and mortar or spice grinder
• 4 duck breasts
• skin scored diagonally with a sharp knife
• 600ml/1pt 1fl oz vegetable stock
• 250g/9oz coarse bulgar wheat
• salt and freshly ground black pepper
• 110g/4oz canned chickpeas
• rinsed and drained
• 2-3 tbsp extra virgin olive oil
• 2 red onions
• thinly sliced
• 110g/4oz dry sour cherries
• roughly chopped
• 1 tbsp pomegranate molasses
• small bunch fresh flatleaf parsley
• finely chopped
• small bunch fresh mint
• finely chopped
• 110g/4oz pistachio nuts
• shells removed
• toasted
• chopped
• 1 pomegranate
• seeds only (reserve 2 tbsp seeds for garnish)

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Place the pomegranate molasses
• honey and ground caraway seeds into a small bowl and mix well. Rub the mixture onto the scored skin of the duck breasts.
• Heat an ovenproof non-stick pan and add the duck breasts
• skin-side down and cook for 1-2 minutes to caramelise the skin.
• Turn the duck breasts over and cook on the other side for 1-2 minutes.
• Transfer to the oven to cook for 8-11 minutes for medium
• or until cooked to your liking. Remove from the oven and set the duck breasts aside to rest for five minutes.
• For the pilaf
• place the vegetable stock into a pan over a medium heat and bring to the boil.
• Add the bulgar wheat and bring back to the boil. Reduce the heat to simmer for 5-8 minutes
• or until the bulgar wheat is tender and all the liquid has been absorbed.
• Season
• to taste
• with salt and freshly ground black pepper
• then add the chickpeas and mix well.
• Meanwhile
• heat the olive oil in a deep non-stick pan until hot. Add the onions and cook for 3-4 minutes
• until softened.
• Add the cherries and pomegranate molasses
• and cook for further 3-5 minutes
• until the onions are caramelised and the cherries are beginning to soften down.
• Add the cherries mixture to the bulgar wheat and chickpea mixture and stir well to combine.
• Add the chopped parsley and mint
• pistachios and pomegranate seeds.
• To serve
• cut each duck breast in half on the diagonal and place onto a plate. Spoon the cooking juices over and a garnish with few pomegranate seeds. Spoon the pilaf into a bowl and serve alongside the duck.