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This fesenjan makes for beautiful, tender duck and is topped with sweet, rich pomegranate paste. The barberries add a wonderful burst of flavour in every bite.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 180°C, gas mark 4. To make the pomegranate paste, place all the ingredients in a food processor and blitz to make a purée.
Heat the oil in a large frying pan and fry the duck legs until browned, then transfer to a casserole dish. Add the onion, garlic and aubergine to the pan, and fry for 3-4 minutes.
Dry fry the walnuts for 3-4 minutes until toasted. Place in a food processor, blitz until well ground, then add to the pan with the flour and fry for 1 minute. Stir in the stock, cinnamon stick and barberries, and bring to the boil, stirring until thickened. Add the pomegranate paste. Pour over the duck legs, cover with a lid and bake for 1½ hours.
Stir in the herbs and season. Scatter with reserved barberries and serve with basmati rice.
Typical values per serving when made using specific products in recipe
Energy | 2,887kJ/ 694kcals |
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Fat | 49.5g |
Saturated Fat | 7.5g |
Carbohydrates | 26.2g |
Sugars | 17.4g |
Fibre | 5g |
Protein | 35.9g |
Salt | 1.3g |
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