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FOR THE POMEGRANATE PASTE
1 Waitrose Pomegranate, seeds only
2 tbsp pomegranate molasses
1 tbsp honey
1 Belazu Beldi Preserved Lemon, roughly chopped
FOR THE FESENJAN
1 tbsp oil
2 x 440g packs Gressingham Duck Legs
1 onion, chopped
2 cloves garlic, crushed
1 essential Waitrose Aubergine, diced
200g Waitrose Love Life Walnuts
1 tbsp plain flour
300ml chicken stock
1 cinnamon stick
1 tbsp Cooks’ Ingredients Barberries, plus extra to garnish
3 sprigs mint, leaves only, chopped
28g pack Cooks’ Ingredients Coriander, chopped
1. 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.
2. 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.
3. 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.
4. Stir in the herbs and season. Scatter with reserved barberries and serve with basmati rice.
Typical values per serving:
This recipe was first published in July 2017.