Monday 23 October 2017

Jewelled duck stew with red-onion and pomegranate salsa

I prefer to make this dish with a duck, but lamb or chicken also work very well. The nuts and lemon give the stew freshness and texture, and all ingredients freeze well. Serves five to six.



INGREDIENTS

175g/6oz almonds

2-3 pomegranates

4 Barbary duck breasts

1-2 tsps olive oil

1 large onion, finely chopped

2-3 spring onions, roughly chopped

½ tsp turmeric

¼ tsp cumin

275ml/½pt chicken stock

Zest and juice of 2 lemons

1 red onion, finely shredded, to serve

Coriander, coarsely chopped, to serve

Method

In a blender, or with a pestle and mortar, blend or pound the nuts until they become smooth. Set to one side. Halve the pomegranates, scoop out the juice and seeds and set to one side. The seeds should be bright red in colour, an indication that the pomegranates are ripe. Remove the skin then cut the duck breasts into fine slices. In a large shallow pan, heat the olive oil and add the onion.

Cook gently for two to three minutes. Add the duck pieces and continue cooking for seven to eight minutes. Now add the spring onions, turmeric, cumin and nuts and cook for a further three to four minutes. Add the stock, lemon juice and zest, bring to the boil and simmer gently for 15 minutes. Allow to cool. When completely cool, pour into a 2.25l/4pt freezer container, cover and freeze.

To defrost and serve: Defrost in the fridge overnight. Reheat in a heavy-based casserole dish for 20-25 minutes over a medium heat, stirring occasionally. Garnish with a few pomegranate seeds, mixed with the shredded red onion and coarsely chopped coriander.

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