Duck with Pomegranate

Duck with Pomegranate

Made With Our Punjabi Tomato Curry -
2 SERVES
SERVES 2-3
prep
8 MINS PREP
20 MINS COOK
25 MINS COOK
Anjum Signature

Ingredients
  • 1 tbs. vegetable oil
  • 2 large duck breasts, skinned
  • 1 packet of The Spice Tailor Punjabi Tomato Curry
  • 1 pomegranate, kernels removed (around 2 handfuls)
  • 2 tbs. double cream
  • Fresh coriander to serve
Method
  1. Preheat the oven to 180C
  2. Heat 2 tsp. oil in a small frying pan. Sear the duck on both sides until lightly golden, around 2 minutes each side. Then place in the oven in an oven proof frying pan or on a baking tray. Cook for 4-8m depending on how you like it and how thick it is. Allow to rest as you make sauce.
  3. Meanwhile, remove excess oil from the frying pan leaving 1 tsp. worth. Heat the spices in the oil, allow them to cook for 30 seconds and add the sauces. Bring to a boil. Meanwhile, slice the duck and place in the hot sauce along with the cream and half the pomegranate kernels. Stir well, garnish with remaining pomegranate and fresh coriander.
  • 1 tbs. vegetable oil
  • 2 large duck breasts, skinned
  • 1 packet of The Spice Tailor Punjabi Tomato Curry
  • 1 pomegranate, kernels removed (around 2 handfuls)
  • 2 tbs. double cream
  • Fresh coriander to serve
  1. Preheat the oven to 180C
  2. Heat 2 tsp. oil in a small frying pan. Sear the duck on both sides until lightly golden, around 2 minutes each side. Then place in the oven in an oven proof frying pan or on a baking tray. Cook for 4-8m depending on how you like it and how thick it is. Allow to rest as you make sauce.
  3. Meanwhile, remove excess oil from the frying pan leaving 1 tsp. worth. Heat the spices in the oil, allow them to cook for 30 seconds and add the sauces. Bring to a boil. Meanwhile, slice the duck and place in the hot sauce along with the cream and half the pomegranate kernels. Stir well, garnish with remaining pomegranate and fresh coriander.
MADE WITH OUR DELICIOUS
Punjabi Tomato Curry

The North Indian region of Punjab is a fertile region, with a fantastic selection of seasonal vegetables, grains, river fish, lamb and chicken. The food is rustic and robust and, for most of us, perhaps the most familiar of the Indian flavour profile.

Typical of the region, this sauce is often used in creating the most popular everyday curries, from paneer curry to chicken or fish. It is a truly versatile curry and works whether you have a dish in mind that you want to recreate, or are just throwing in bits from the fridge (let’s be honest, we all do!). Great for both the experimenter and the Punjabi conformist!

£3.15
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100p per 100g
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