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    Sliced Oriental Duck with Pomegranate Sauce

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    Sliced Oriental Duck with Pomegranate Sauce

    Oriental flavours are complemented by a crimson pomegranate sauce in this vibrantly coloured exotic dinner for two.

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 2


    • 1 x Pack Waitrose 2 Skinless British Free Range Duck Fillets (about 225g)
    • 1 tsp Bart Chinese Five Spice Powder
    • 1 tsp Bart Sichuan Pepper, crushed
    • 1 tsp caster sugar
    • 2 tsp olive oil
    • 2 fresh pomegranates
    • 2 tbsp Waitrose Redcurrant Sauce with Port
    • 2 salad onions, chopped


    1. Preheat the oven to 200°C, gas mark 6. Mix together the Chinese Five Spice, Sichuan pepper and sugar, and rub onto both sides of the duck fillets.
    2. Heat the oil in a frying pan and fry the duck fillets over a high heat for 2 minutes each side. Place in a small roasting tin and roast for 15-20 minutes for medium, or 20-25 minutes for well done.
    3. Meanwhile, cut the pomegranates in half and scoop out the seeds with a teaspoon, discarding the white pith. Place the seeds in a food processor (reserving a handful to garnish). To extract the juice: blend, then press through a sieve into a medium pan using the back of a spoon. Bring to the boil and simmer for 6-8 minutes to form a syrup. Finally, stir in the redcurrant sauce and simmer for a further 2-3 minutes.
    4. Remove the duck from the oven and allow to stand for 5 minutes, then slice thinly. Serve on a bed of noodles, drizzled with the sauce and garnished with the chopped salad onions and the reserved pomegranate seeds.

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    Cook's tips

    We now sell ready-prepared pomegranate seeds. Find them in the chiller cabinet with the prepared salads.


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