Inspiring recipes
Autumn Duck Delight
- 4 plump duck breasts
- 4tbsp lemon juice
- 5 pomegranates
- 4 cups chicken or duck stock
- 2 tbsp caster sug
- 14 oz chopped walnuts
- Sprinkle of allspice
- 2 finely sliced red onions
- 4 tbsps walnut oil or olive oil
1. Heat half of the oil in a heavy pan, add in the onions and a sprinkle of all spice, cook till soft. Season.
2. Use a clean pan and transfer, then add walnuts and the stock. Bring to boil then slowly simmer for 20 minutes.
3. Halve the pomegranates, scoop the jewel like seeds into a bowl (retain seeds of one pom and put aside) Blend or process rest of seeds. Strain and sieve to catch all the lovely juice, stor in sugar and lemon juice.
4. Make criss cross scores in the duck.
5. Heat rest of oil and gently cook skin side down for 10 minutes. Pour off fat.
6. When skin is crispy golden turn and cook for 4-5 minutes. Pop on plate to rest.
7. Deglaze your pan with the pom juice and stir with wooden spoon, add walnut and stock mix and simmer for 15-20 minutes till thickened a little.
8. Slice duck breast, drizzled with the pom sauce and add a ruby red jewel garnish with the remaining pom seeds.
9. Serve with creamy buttery mash sprinkled with spring onions, a large chianti and autumn has never looked better!
This recipe was submitted by JULES JANES to our summer recipe competition and was a RUNNER UP
