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
An earthy, robust and exceptionally versatile curry that forms the base of the most recognisable North Indian curries and is pure Punjabi soul food. Perfect with fish, chicken, prawns, lamb, paneer, vegetables or egg.
£3.00
( / )
100p per 100g
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