For our final pomegranate recipe of the month, we thought we’d go for something a little more creative, a little more colourful and we love the look of this Oriental Duck recipe.
1 x Pack Waitrose 2 Skinless British Free Range Duck Fillets (about 225g)
1 tsp Bart Chinese Five Spice Powder
1 tsp Bart Sichuan Pepper, crushed
1 tsp caster sugar
2 tsp olive oil
2 fresh pomegranates
2 tbsp Waitrose Redcurrant Sauce with Port
2 salad onions, chopped
- Preheat the oven to 200°C, gas mark 6. Mix together the Chinese Five Spice, Sichuan pepper and sugar, and rub onto both sides of the duck fillets.
- Heat the oil in a frying pan and fry the duck fillets over a high heat for 2 minutes each side. Place in a small roasting tin and roast for 15-20 minutes for medium, or 20-25 minutes for well done.
- Meanwhile, cut the pomegranates in half and scoop out the seeds with a teaspoon, discarding the white pith. Place the seeds in a food processor (reserving a handful to garnish). To extract the juice: blend, then press through a sieve into a medium pan using the back of a spoon. Bring to the boil and simmer for 6-8 minutes to form a syrup. Finally, stir in the redcurrant sauce and simmer for a further 2-3 minutes.
- Remove the duck from the oven and allow to stand for 5 minutes, then slice thinly. Serve on a bed of noodles, drizzled with the sauce and garnished with the chopped salad onions and the reserved pomegranate seeds.
If you’re looking to get more creative in the kitchen as part of your New Year’s resolution, check out the Waitrose recipe page for inspiration.