Cracked wheat and walnut pilaf with duck and pomegranates

AT A GLANCE

  • Serves 4 people

  • 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.

Recipe:

LISA FEATHERBY

Photography:

JASON LOUCAS

Styling:

MIA ASKER AND LISA FEATHERBY

Drinking Suggestion:

A SAVOURY, PALE ROSÉ MADE FROM PINOT NOIR. , suggested by MAX ALLEN

FEATURED IN

Mar 2009

Mar 2009

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