FEATURE RECIPE
Cracked wheat and walnut pilaf with duck and pomegranates

Cracked wheat and walnut pilaf with duck and pomegranates

Serves 4

Cooking Time Prep time 15 mins, cook 1 hr



2 tbsp   olive oil
4   duck breasts (about 270gm each)
¼ cup each   torn mint, coriander and parsley leaves
Cracked wheat and walnut pilaf
1 tbsp   olive oil
1   onion, finely chopped
3   garlic cloves, finely chopped
150 gm   coarse cracked wheat (burghul) rinsed under cold running water
75 gm   walnuts, broken into small pieces
310 ml   (1¼ cup) chicken stock
Pomegranate dressing
80 ml   (1/3 cup) extra-virgin olive oil
2 tbsp   pomegranate molasses
1 tbsp   red wine vinegar
Seeds   from 1 pomegranate


1 For cracked wheat and walnut pilaf, preheat oven to 180C. Heat oil in an flameproof casserole over low-medium heat, add onion and garlic and stir occasionally until soft (5-10 minutes). Add cracked wheat and walnuts and stir to combine, then add stock, season to taste. Cover with foil, transfer to oven and bake until stock is absorbed (25-30 minutes). Remove foil, bake for another 5 minutes. Set aside, keep warm.
2 Meanwhile, for pomegranate dressing, combine oil, molasses and vinegar in a bowl, whisk to combine, season to taste and stir through pomegranate seeds.
3 Heat a large frying pan over medium-high heat, add duck, skin-side down, and cook until golden and crisp (6-8 minutes), turn and cook until medium-rare (3-5 minutes). Rest duck for 5 minutes. Slice thickly.
4 Spoon pilaf into bowls, top with duck. Spoon over dressing, scatter with herbs. Serve immediately.


Drink Suggestion A savoury, pale rosé made from pinot noir.

RECIPE Lisa Featherby PHOTOGRAPHY Jason Loucas STYLING Mia Asker and Lisa Featherby DRINK SUGGESTION Max Allen

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