Duck Fesenjan with Quinoa & Pickled Cucumber & Rocket Salad

Serving size

1 person 2 people 4 people

Ingredients

2 confit duck leg

(Duck (97%), Garlic, Sea Salt, Bay Leaf, Cornflour, Garlic Powder, Thyme, Rosemary, Sunflower Oil, Black Pepper 240g - total weight 177.6g - edible content)
80g quinoa

(Quinoa 100%)
2 tbsp pomegranate molasses
1 midi cucumber
1 tbsp red wine vinegar

(red wine vinegar (100%))
1 onion
110g baby tomatoes
1 handful of fresh dill
1 tbsp sun-dried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
20g rocket
2 tsp dukkah spice blend

(buckwheat, pine kernel, coriander, pumpkin seeds, poppy seeds, cumin, oregano, paprika, sea salt)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	121Kcal	697Kcal
	508kJ	2914kJ
Fat	5.7g	33g
of which saturates	1.4g	7.9g
Carbohydrates	9g	53g
of which sugars	3.5g	20g
Protein	8.6g	49g
Salt	0.41g	2.3g
Fibre	1.4g	7.8g

Ingredients

2 tsp dukkah spice blend (use half)

(buckwheat, pine kernel, coriander, pumpkin seeds, poppy seeds, cumin, oregano, paprika, sea salt)
20g rocket (use half)
2 tbsp pomegranate molasses (use half)
2 tbsp sundried tomato paste (use half)

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
1 handful of fresh dill (use half)
110g baby tomatoes (use half)
1 onion (use half)
1 tbsp red wine vinegar (use half)

(red wine vinegar (100%))
1 midi cucumber (use half)
80g quinoa (use half)

(Quinoa 100%)
1 confit duck leg

(Duck (97%), Garlic, Sea Salt, Bay Leaf, Cornflour, Garlic Powder, Thyme, Rosemary, Sunflower Oil, Black Pepper 240g - total weight 177.6g - edible content)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	152Kcal	769Kcal
	635kJ	3216kJ
Fat	7.5g	38g
of which saturates	1.8g	8.9g
Carbohydrates	11g	55g
of which sugars	4.3g	22g
Protein	11g	54g
Salt	0.56g	2.9g
Fibre	1.7g	8.4g

Back

High protein New 7 plants

Duck Fesenjan with Quinoa & Pickled Cucumber & Rocket Salad

Name: Duck Fesenjan with Quinoa & Pickled Cucumber & Rocket Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 2 confit duck leg; 80g quinoa; 2 tbsp pomegranate molasses; 1 midi cucumber; 1 tbsp red wine vinegar; 1 onion; 110g baby tomatoes; 1 handful of fresh dill; 1 tbsp sun-dried tomato paste; 20g rocket; 2 tsp dukkah spice blend

Prep time: 15 mins

Total time: 30 mins

Cuisine: Middle Eastern

Food group: Poultry

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a baking tray with parchment paper
Bring a medium saucepan filled with salted water to a boil
Pull out a large frying pan, a medium mixing bow & 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. 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 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 of water (100ml for 1 person), bring to a boil and simmer for 5-6 mins until thick and glossy. Keep simmering if the sauce looks thin. Season with salt and pepper
Once cooked, 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 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 remaining dill