Cracked wheat and walnut pilaf with duck and pomegranates

Australian Gourmet Traveller recipe for cracked wheat and walnut pilaf with duck and pomegranates.

Serves 4

Prep

15M

Cook

Total

1H 15M

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Ingredients

2 tbsp olive oil

4 duck breasts (about 270gm each)

¼ cup each torn mint, coriander and parsley leaves

Cracked wheat and walnut pilaf

1 tbsp olive oil

1 onion, finely chopped

3 garlic cloves, finely chopped

150 gm coarse cracked wheat (burghul) rinsed under cold running water

75 gm walnuts, broken into small pieces

310 ml (1¼ cup) chicken stock

Pomegranate dressing

80 ml (1/3 cup) extra-virgin olive oil

2 tbsp pomegranate molasses

1 tbsp red wine vinegar

Seeds from 1 pomegranate

Method

Main

1.For cracked wheat and walnut pilaf, preheat oven to 180C. Heat oil in an flameproof casserole over low-medium heat, add onion and garlic and stir occasionally until soft (5-10 minutes). Add cracked wheat and walnuts and stir to combine, then add stock, season to taste. Cover with foil, transfer to oven and bake until stock is absorbed (25-30 minutes). Remove foil, bake for another 5 minutes. Set aside, keep warm.

2.Meanwhile, for pomegranate dressing, combine oil, molasses and vinegar in a bowl, whisk to combine, season to taste and stir through pomegranate seeds.

3. Heat a large frying pan over medium-high heat, add duck, skin-side down, and cook until golden and crisp (6-8 minutes), turn and cook until medium-rare (3-5 minutes). Rest duck for 5 minutes. Slice thickly.

4.Spoon pilaf into bowls, top with duck. Spoon over dressing, scatter with herbs. Serve immediately.