Honey duck with vegetable pilaf

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Pilaf is a spiced rice based dish that is common across the world and can be packed with a whole range of ingredients, from vegetables to meat to fruits and everything in between. I have used a vegetable pilaf here to pair with the richness of the duck which is glazed with honey and pomegranate molasses. Pomegranate molasses gives a sour edge so you have different layers of flavour running throughout the dish to give a balance.

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Ingredients- serves 2
For the duck

1/2 tsp pomegranate molasses
1 tbsp runny honey
1 tsp vegetable oil
2 duck legs

For the pilaf
Glug of vegetable oil
1 red onion- finely chopped
1 garlic clove- crushed
150g long grain rice
1/2 aubergine- finely chopped
1 carrot- finely chopped
400ml hot vegetable stock
1 tbsp each of ground cumin and ground coriander
Handful of fresh coriander and parsley

1. Get started by seasoning the duck legs with salt. Combine the molasses, honey and oil and brush onto the duck legs so they are well coated; set aside. Preheat the oven to 180c/ 160 fan ready for the duck later on.

2. Heat the oil for the pilaf in a wide pan and bring it up to a medium heat. Add the chopped onion and garlic; cook until softening. Next up goes the aubergine and carrot and, again, cook until softening. Sprinkle over the spices and stir well to combine.

3. Pop the duck legs on a wire rack and cook for around 35-40 minutes until the juices run clear. The time may need to be adjusted depending on the size of the legs.

4. Meanwhile, add the rice to the pan and add the stock little by little as it is absorbed a bit like you do when you cook a risotto. Continue to do this until the rice is cooked and tender. `Check the levels of spicing as you go and adjust to taste.

5. When the duck is ready, rest it for a while to help the juices reabsorb which makes sure the meat is really tender. Finish off the pilaf with the freshly chopped herbs and serve.

Honey duck with vegetable pilaf- spice up your life!

 

 

 

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Pomegranate molasses and honey glazed duck breasts with spiced pilaf

Treat yourself to taste of the Middle East with this pomegranate molasses and honey glazed duck. It gives the perfect balance of sweet and sour which is matched with a lightly spiced bulgur wheat pilaf style side. Pomegranate molasses are punchy and should be used with care but it is well worth a try if you have not used them before; they can be found in any good supermarket.

I paired the duck with a delicate pilaf with aubergine, onion and tomato with spices and herbs but get creative. A sprinkle of pomegranate seeds through the bulgur would also be great. I sourced the duck breasts from http://www.ixhillfarm.co.uk which were plump and packed with flavour. This is the perfect time of year to add duck to your menu!

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Ingredients- serves 2
For the duck breasts
2 duck breasts
1/2 tsp pomegranate molasses
1 tbsp. runny honey
Pinch of ground cumin (optional)

For the pilaf
80g bulgur wheat- rinsed and drained
1 red onion- finely chopped
2 garlic cloves- finely chopped or crushed
1 small aubergine- finely chopped
3 plum tomatoes- deseeded and finely chopped
2 tsp ground cumin
2 tsp ground coriander
1 tbsp pepper paste
Handful of fresh coriander and parsley- chopped

1. Start off by removing the duck from the fridge and let them sit at room temperature for around half an hour. Take a sharp knife and slash the skin of the breast a few times. Combine the pomegranate molasses, honey and cumin and rub into the skin side of the duck. Preheat the oven to 220c/ 200 fan ready for later. Take a large non-stick frying pan and heat to high; add the duck breasts skin side down in the pan and sear for 2-3 minutes before turning and searing for a further minute- the skin will caramelise and start going a gorgeous golden colour. Remove from the pan and cook in the oven for 10 minutes for rare and around 15 minutes for medium. When it is cooked to your tastes, allow to rest for around 10-15 minutes.

2. Meanwhile, get started on the bulgur wheat. This can also be done in advance whilst the duck is warming up to room temperature. Place the rinsed wheat in a pan and add 600ml of cold water; bring to the boil before covering and simmering for 15 minutes until tender. You often need to drain a small amount of excess water after cooking.

3. Take a frying pan and add a small splash of oil. Cook the onion and garlic for a couple of minutes over a medium heat until starting to soften before adding the aubergine. Cook for a further few minutes before adding the tomatoes, cumin, coriander, pepper paste and season well. Remove from the heat and add to the cooked bulgur wheat. Add the chopped fresh herbs and taste- adjust the seasoning to taste. You may need to add a little more spice if you like as the water content in the wheat can absorb a lot of the flavour. Keep warm until the duck is has rested and is ready to slice.

Serve the bulgur wheat in a bowl with the duck slices arranged over the top- sprinkle with some herbs if you like.

Pomegranate molasses and honey glazed duck with pilaf style bulgur wheat salad- a flavoursome taste of the Middle East! Who could resist this?…

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