2 duck breast
2 duck legs
2 tbsp. duck fat
1 leek, sliced
2 stalks, celery, sliced
1 onion, finely diced
3 garlic cloves, crushed
2 tbsp. ginger, grated
½ tsp. ground cloves
1 tsp. turmeric
1 tsp. cumin
1 bunch of coriander, chopped
½ lemon peel
2 cups stock
1 cup of walnuts, finely chopped
¼ cup pomegranate molasses
½ cup pitted dates
1 spring onion, to garnish
Season skin side of duck generously with salt and pepper.
Heat 1 tbsp. of duck fat in a heavy based fry pan.
Add the duck to the fry pan, skin side down. Fry on both sides for 3 – 4 minutes or until nicely coloured.
In another heavy based, oven proof pan, heat the remaining duck fat.
Add the onions, turmeric, cumin, ground cloves, ginger and garlic and cook for 2 to 3 minutes, until the onions begin to soften.
Add the leek and celery, sweat down for 2 – 3 minutes.
Add lemon peel and coriander and cook for a further 5 – 10 minutes or until vegetables have softened nicely.
Pour in stock and pomegranate molasses.
Stir through walnuts and dates.
Transfer browned duck to the pan, adding extra stock if needed to just cover the meat.
Simmer uncovered for 10 – 15 minutes.
Place lid on and transfer to a preheated 160C oven for 1 ½ to 2 hours or until duck is tender and falling off the bone.
Serve with a side of steamed rice and top with freshly chopped spring onion.