Duck Tabbouleh - James Martin Chef
Succulent duck served with a tabbouleh salad, red cabbage and a delicious sauce made with pomegranate molasses.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Ingredients
- 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
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