Duck Tabbouleh - James Martin Chef

Ingredients

• 2 x 200g duck breasts scored
• 15ml pomegranate molasses
• 15ml veg oil
• 200g bulgur wheat, cooked as per pack instructions in pomegranate juice
• 50g shelled pistachios, chopped
• 50g pine nuts
• 1 large bunch mint & parsley, chopped
• 100g pomegranate seeds
• 1 lemon juice and zest
• ¼ red cabbage shredded
• 1 tsp salt
• 1 tsp olive oil
• Black pepper
• 1 tsp pomegranate balsamic
• 100ml beef stock
• 1 tsp pomegranate vinegar
• 25ml pomegranate molasses
• Knob of butter
• Preheat the oven to 220c
• Pan fry the duck until crisp then cook for 5 to 6 minutes in the oven. Brush with molasses and rest.
• To make the tabbouleh, add all the remaining ingredients to the bulgur wheat, stir.
• Salt the cabbage for 5 minutes then rinse with cold water. Drain then mix with all the remaining ingredients.
• For the sauce, add the stock to the duck pan having drained off most of the fat. Bring to the boil, reduce slightly then finish with vinegar and butter.
• To serve, spoon the salad and cabbage onto plates. Top with sliced duck and the sauce.