The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
1 tbsp sun-dried tomato paste (use half)
- 100g Tomatoes Baby Seasonal Mix (use half)
-
2 tsp dukkah spice blend (use half)
- 20g rocket (use half)
- 2 tbsp pomegranate molasses (use half)
- 1 handful of fresh dill (use half)
- 1 onion (use half)
-
1 tbsp red wine vinegar (use half)
- 1 midi cucumber (use half)
-
80g quinoa (use half)
-
1 confit duck leg
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 120Kcal | 612Kcal |
| 502kJ | 2560kJ | |
| Fat | 5.5g | 28g |
| of which saturates | 1.3g | 6.4g |
| Carbohydrates | 10g | 52g |
| of which sugars | 3.8g | 19g |
| Protein | 7.8g | 40g |
| Salt | 0.37g | 1.9g |
| Fibre | 1.4g | 7.3g |
Ingredients
Ingredients
- 100g Tomatoes Baby Seasonal Mix
-
2 confit duck leg
-
80g quinoa
- 2 tbsp pomegranate molasses
- 1 midi cucumber
-
1 tbsp red wine vinegar
- 1 onion
- 1 handful of fresh dill
-
1 tbsp sun-dried tomato paste
- 20g rocket
-
2 tsp dukkah spice blend
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 101Kcal | 576Kcal |
| 421kJ | 2412kJ | |
| Fat | 4.4g | 25g |
| of which saturates | 1.0g | 5.8g |
| Carbohydrates | 9g | 52g |
| of which sugars | 3.4g | 19g |
| Protein | 6.5g | 37g |
| Salt | 0.31g | 1.8g |
| Fibre | 1.3g | 7.2g |
Persian-style Duck Stew with Quinoa, Pickled Cucumber & Rocket Salad
Melt-in-your-mouth tender slow-cooked British duck is the star of this take on a Persian Fesenjan stew. It joins sweet pomegranate molasses and tangy sundried tomato for irresistible flavour. Dish up alongside fluffy quinoa, crunchy pickled cucumber and a peppery rocket. Delish!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a large baking dish, a medium bowl, a sieve, a measuring jug & a peeler
Roast the duck & cook the quinoa
- Place the duck and all its juices into the large baking dish. Season with salt and pepper. Roast for 20-25 mins, until golden and piping hot
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
Pickle the cucumber & prep the veg
- Peel the cucumber into ribbons. In the medium bowl, combine the vinegar with a pinch of salt and pepper, then add the cucumber and toss to coat. Set aside to pickle
- Thinly slice the onion. Halve the tomatoes. Finely chop the dill, reserving a few leaves for garnish
Make the stew
- Heat the large frying pan with 1/2 tsp olive oil on medium-high heat. Once hot, add the onion and cook for 4-5 mins, until softened. Season with salt and pepper. Add the tomatoes, sundried tomato paste and pomegranate molasses and cook for a further minute
- Add 200ml water (100ml for 1 person), bring to a boil and simmer for 5-6 mins, until thickened. Keep simmering if the sauce looks thin. Season with salt and pepper
- When ready, empty the stew into the duck dish, then gently turn the duck to coat in the sauce
Plate up
- Toss the rocket and dill through the cucumber bowl. Season with salt and pepper
- Share the quinoa between bowls. Top with the duck legs and spoon over the stew. Serve with the pickled cucumber salad alongside. Garnish with the dukkah and reserved dill
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