Save to your scrapbook
Duck and pomegranate chicory cups
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
430g pack Gressingham Confit Duck *
1 tbsp vegetable oil
1 tbsp pomegranate molasses
3 medium red or white chicory bulbs
1 granny smith apple, cored and cut into ½ cm dice
1 tsp lemon juice
2 tbsp pomegranate seeds
2 sprigs fresh mint, leaves chopped
(*Available in selected stores)
1. Preheat the oven to 220˚C, gas mark 7. Heat the confit duck according to pack instructions. Leave to cool slightly, then shred the meat, discarding the skin and bones.
2. Heat the oil in a frying pan over a medium-high heat. Cook the shredded duck until crispy and browned (4-6 minutes). Stir in the pomegranate molasses and cook for 2 minutes, until sticky and glazed.
3. Cut the base off the chicory, then separate the leaves so you have 30 large leaves. Arrange on a serving platter and fill with the glazed duck. Toss the apple in the lemon juice. Sprinkle some pomegranate seeds, apple and mint into each leaf cup. Serve straight away.
This recipe first appeared in Waitrose & Partners Food Cocktails and Canapes supplement, December 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per cup 181kJ
This recipe was first published in Thu Nov 28 16:46:19 GMT 2019.