Honey and Sumac Duck Breast
with Roasted Plum, Pomegranate and Bulgur Wheat Salad with Walnut Dressing
- Nuts
- Walnuts
- Peanut
- Cashew nuts
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- Sesame
- Almonds
- Nuts
- Pecan Nuts
- Brazil nuts
- May contain traces of allergens
Ingredients
2 unit(s)
Plum
100 grams
Bulgur Wheat
150 grams
Tenderstem® Broccoli
1 pot(s)
Sumac
30 grams
Honey
2 unit(s)
Duck Breasts
1 unit(s)
Garlic Clove
1 bunch(es)
Flat Leaf Parsley
1 unit(s)
Lemon
20 grams
Walnuts
(Contains: Nuts, Walnuts May contain traces of: Peanut, Cashew nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts, Sesame, Almonds, Nuts, Pecan Nuts, Brazil nuts)
80 grams
Pomegranate Seeds
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
200 milliliter(s)
Water for the Bulgur
Nutrition Values
Cooking Steps
Preheat the oven to 200°C. Halve the plums, remove the stone, slice each half into 3 wedges. Pop onto a large baking tray. Drizzle with oil and add a pinch of salt and pepper. Set to one side. Roughly chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press). Zest the lemon and cut into wedges. Roughly chop the walnuts. Pop the parsley, lemon zest and pomegranate seeds in a mixing large bowl and set aside.
Pour the olive oil for the dressing (see ingredients for amount) and the juice from half the lemon into another small bowl. Squeeze in half the honey and mix together well. Stir in the walnuts and one quarter of the sumac. Add a small pinch of salt and pepper then set to one side. This is your dressing!
Pour the water for the bulgur wheat (see ingredients for amount) into a saucepan and bring to the boil. Stir in the bulgur, a good pinch of salt and pepper and bring back up to the boil. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
Meanwhile, put a large frying pan on medium-high heat (no oil). Season the duck with salt. When hot, fry the duck beasts skin side down until the skin is golden, 4-5 mins. Turn and cook the flesh side for 1 minute then sprinkle the remaining sumac and honey over the duck. Roll the breast around in the glaze until nicely coated, then pop the duck, skin side up, onto the tray with the plums. Drizzle over the honey from the pan.
Roast on the top shelf of the oven for 8-10 mins (this gives you a medium-rare duck; for well done, roast for 3-4 mins more). Return your frying pan to medium-high heat (with a drizzle of oil if the pan is dry). Once hot, add the broccoli with a pinch of salt and pepper. Stir-fry for 1 minute. Add the garlic, cook for 30 seconds then add a splash of water. Cover with a lid and cook until the broccoli is tender, 2-3 mins.
Once cooked, transfer the duck to a board, cover loosely with foil and leave to rest for a few mins. Meanwhile, fluff up the bulgur with a fork. Add to the pomegranate mixture and stir together. Gently fold through the roasted plums. Share between your plates. Slice each duck breast into 5 slices and lay on top of the bulghur with the broccoli on the side and a drizzle of walnut and sumac dressing all over the top. Enjoy!
