Pomegranate glazed duck with bulgar, chickpea and pomegranate pilaf recipe
 2 tsp pomegranate molasses (available in large supermarkets and Middle Eastern stores)1 tbsp runny honey½ tsp caraway seeds, toasted and ground to a powder in a pestle and mortar or spice grinder4 duck breasts, skin scored diagonally with a sharp knife 2 tsp pomegranate molasses (available in large supermarkets and Middle Eastern stores) 1 tbsp runny honey ½ tsp caraway seeds, toasted and ground to a powder in a pestle and mortar or spice grinder 4 duck breasts, skin scored diagonally with a sharp knife 600ml/1pt 1fl oz vegetable stock250g/9oz coarse bulgar wheatsalt and freshly ground black pepper110g/4oz canned chickpeas, rinsed and drained2-3 tbsp extra virgin olive oil2 red onions, thinly sliced 110g/4oz dry sour cherries, roughly chopped1 tbsp pomegranate molassessmall bunch fresh flatleaf parsley, finely choppedsmall bunch fresh mint, finely chopped110g/4oz pistachio nuts, shells removed, toasted, chopped1 pomegranate, seeds only (reserve 2 tbsp seeds for garnish) 600ml/1pt 1fl oz vegetable stock 250g/9oz coarse bulgar wheat salt and freshly ground black pepper 110g/4oz canned chickpeas, rinsed and drained 2-3 tbsp extra virgin olive oil 2 red onions, thinly sliced 110g/4oz dry sour cherries, roughly chopped 1 tbsp pomegranate molasses small bunch fresh flatleaf parsley, finely chopped small bunch fresh mint, finely chopped 110g/4oz pistachio nuts, shells removed, toasted, chopped 1 pomegranate, seeds only (reserve 2 tbsp seeds for garnish) Method Preheat the oven to 200C/400F/Gas 6.Place the pomegranate molasses, honey and ground caraway seeds into a small bowl and mix well. Rub the mixture onto the scored skin of the duck breasts.Heat an ovenproof non-stick pan and add the duck breasts, skin-side down and cook for 1-2 minutes to caramelise the skin.Turn the duck breasts over and cook on the other side for 1-2 minutes.Transfer to the oven to cook for 8-11 minutes for medium, or until cooked to your liking. Remove from the oven and set the duck breasts aside to rest for five minutes.For the pilaf, place the vegetable stock into a pan over a medium heat and bring to the boil.Add the bulgar wheat and bring back to the boil. Reduce the heat to simmer for 5-8 minutes, or until the bulgar wheat is tender and all the liquid has been absorbed.Season, to taste, with salt and freshly ground black pepper, then add the chickpeas and mix well.Meanwhile, heat the olive oil in a deep non-stick pan until hot. Add the onions and cook for 3-4 minutes, until softened.Add the cherries and pomegranate molasses, and cook for further 3-5 minutes, until the onions are caramelised and the cherries are beginning to soften down.Add the cherries mixture to the bulgar wheat and chickpea mixture and stir well to combine.Add the chopped parsley and mint, pistachios and pomegranate seeds.To serve, cut each duck breast in half on the diagonal and place onto a plate. Spoon the cooking juices over and a garnish with few pomegranate seeds. Spoon the pilaf into a bowl and serve alongside the duck. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place the pomegranate molasses, honey and ground caraway seeds into a small bowl and mix well. Rub the mixture onto the scored skin of the duck breasts. Place the pomegranate molasses, honey and ground caraway seeds into a small bowl and mix well. Rub the mixture onto the scored skin of the duck breasts. Heat an ovenproof non-stick pan and add the duck breasts, skin-side down and cook for 1-2 minutes to caramelise the skin. Heat an ovenproof non-stick pan and add the duck breasts, skin-side down and cook for 1-2 minutes to caramelise the skin. Turn the duck breasts over and cook on the other side for 1-2 minutes. Turn the duck breasts over and cook on the other side for 1-2 minutes. Transfer to the oven to cook for 8-11 minutes for medium, or until cooked to your liking. Remove from the oven and set the duck breasts aside to rest for five minutes. Transfer to the oven to cook for 8-11 minutes for medium, or until cooked to your liking. Remove from the oven and set the duck breasts aside to rest for five minutes. For the pilaf, place the vegetable stock into a pan over a medium heat and bring to the boil. For the pilaf, place the vegetable stock into a pan over a medium heat and bring to the boil. Add the bulgar wheat and bring back to the boil. Reduce the heat to simmer for 5-8 minutes, or until the bulgar wheat is tender and all the liquid has been absorbed. Add the bulgar wheat and bring back to the boil. Reduce the heat to simmer for 5-8 minutes, or until the bulgar wheat is tender and all the liquid has been absorbed. Season, to taste, with salt and freshly ground black pepper, then add the chickpeas and mix well. Season, to taste, with salt and freshly ground black pepper, then add the chickpeas and mix well. Meanwhile, heat the olive oil in a deep non-stick pan until hot. Add the onions and cook for 3-4 minutes, until softened. Meanwhile, heat the olive oil in a deep non-stick pan until hot. Add the onions and cook for 3-4 minutes, until softened. Add the cherries and pomegranate molasses, and cook for further 3-5 minutes, until the onions are caramelised and the cherries are beginning to soften down. Add the cherries and pomegranate molasses, and cook for further 3-5 minutes, until the onions are caramelised and the cherries are beginning to soften down. Add the cherries mixture to the bulgar wheat and chickpea mixture and stir well to combine. Add the cherries mixture to the bulgar wheat and chickpea mixture and stir well to combine. Add the chopped parsley and mint, pistachios and pomegranate seeds. Add the chopped parsley and mint, pistachios and pomegranate seeds. To serve, cut each duck breast in half on the diagonal and place onto a plate. Spoon the cooking juices over and a garnish with few pomegranate seeds. Spoon the pilaf into a bowl and serve alongside the duck. To serve, cut each duck breast in half on the diagonal and place onto a plate. Spoon the cooking juices over and a garnish with few pomegranate seeds. Spoon the pilaf into a bowl and serve alongside the duck.