zoom
  • Save to your scrapbook
  • 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

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Duck and pomegranate chicory cups

    • Preparation time: 20 minutes
    • Cooking time: 40 minutes
    • Total time: 1 hour

    Makes: 30

    Ingredients


    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)

    Method

    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.

    Your recipe note

    Edit your recipe note

    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

    Comments

    Average user rating

    0 stars

    Glossary