DUCK CONFIT ON A BED OF SPICED RICE – DukesHill

Ingredients

• 2 DukesHill Confit Duck Legs
• 2 aubergine
• 4 tbsp pomegranate molasses
• 120g rice, cook rice according to packet instructions
• 1 onion, roughly chopped
• 4 tbsp crème fraiche
• 1 large garlic clove, grated
• 1 lemon, juice
• 4 tbsp olive oil
• 1 tsp butter
• 1 tsp ground cumin
• 1 cinnamon stick/1 tsp ground cinnamon
• pistachio nuts, to garnish
• 2 tbsp pomegranate seeds, to garnish
• 10g fresh parsley, chopped
• salt & pepper, to season
• 250g cherry tomatoes
• 2 garlic cloves, peeled
• 300ml olive oil