Pomegranate glazed duck with bulgar, chickpea and pomegranate pilaf Archive

Ingredients

• 2 tsp pomegranate molasses (available in large supermarkets and Middle Eastern stores)
• 1 tbsp runny honey
• ½ tsp caraway seeds, toasted and ground to a powder in a pestle and mortar or spice grinder
• 4 duck breasts, skin scored diagonally with a sharp knife
• 600ml/1pt 1fl oz vegetable stock
• 250g/9oz coarse bulgar wheat
• salt and freshly ground black pepper
• 110g/4oz canned chickpeas, rinsed and drained
• 2-3 tbsp extra virgin olive oil
• 2 red onions, thinly sliced
• 110g/4oz dry sour cherries, roughly chopped
• 1 tbsp pomegranate molasses
• small bunch fresh flatleaf parsley, finely chopped
• small bunch fresh mint, finely chopped
• 110g/4oz pistachio nuts, shells removed, toasted, chopped
• 1 pomegranate, seeds only (reserve 2 tbsp seeds for garnish)