2 duck breasts
4 tbsp olive oil
500 g shelled walnuts, pulverised in a blender or with a mortar & pestle, plus 1 tspn coarsely chopped walnuts
1 white onion diced
1 sliced carrot
1 clove garlic, chopped
1 tbsp ground turmeric
1 L chicken stock
4 tspn pomegranate molasses
Wild Hibiscus Flower in Syrup
freshly ground black pepper
Pre-heat the oven to 170 degrees C
Season the duck with salt and pepper.
In a heavy based skillet, heat the olive oil over a moderate temperature
Once the skillet is hot, sear the duck breasts on both sides in the pan.
Remove the duck breasts and place in a baking tray from the pan and add the onion, garlic, turmeric and carrot. Add salt to taste.
Pour in the chicken stock and add the pomegranate molasses, walnuts, 3 wild hibiscus flowers and 1tspn Wild Hibiscus syrup and bring it to the boil over high heat then reduce to a low simmer.
Pour the contents of the skillet over the top of the duck breasts in the tray and place in the oven for approx. 1 1/2 hours
To serve arrange the pieces of duck on a deep, heated platter & moisten with 1 cup of the sauce. Sprinkle with the walnuts.