Duck with Pomegranate
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  • 8
  • 25
Punjabi Tomato Curry
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Ingredients
  • 1 tbs. vegetable oil
  • 2 large duck breasts, skinned
  • 1 packet of The Spice Tailor Punjabi Tomato Curry
  • 1 pomegranate, kernels removed (around 2 handfuls)
  • 2 tbs. double cream
  • Fresh coriander to serve
Method
  1. Preheat the oven to 180C
  2. Heat 2 tsp. oil in a small frying pan. Sear the duck on both sides until lightly golden, around 2 minutes each side. Then place in the oven in an oven proof frying pan or on a baking tray. Cook for 4-8m depending on how you like it and how thick it is. Allow to rest as you make sauce.
  3. Meanwhile, remove excess oil from the frying pan leaving 1 tsp. worth. Heat the spices in the oil, allow them to cook for 30 seconds and add the sauces. Bring to a boil. Meanwhile, slice the duck and place in the hot sauce along with the cream and half the pomegranate kernels. Stir well, garnish with remaining pomegranate and fresh coriander.
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