Pomegranate glazed duck on cauliflower fritters. Photo / Babiche Martens
Pomegranate glazed duck on cauliflower fritters. Photo / Babiche Martens
Serves 8
2 duck breasts Salt and pepper 2 Tbs pomegranate molasses
Fritters 1 small cauliflower 60g chickpea flour 1 tsp cumin seeds, roasted 1 tsp turmeric, ground 1/2 tsp ginger, ground 1 tsp cardamom, ground 2 tsp salt 1/4 tsp chilli powder 1/4 cup coriander, chopped 1 egg, whisked Vegetable oil for frying Thick Greek-style yoghurt to serve
1 Preheat oven to 200C.Heat an ovenproof fry pan. Score the skin on the duck breasts. Season and place skin side down. Cook for 5 minutes.
2 Pour off the fat, then turn over and finish cooking in the oven for 10 minutes. Glaze the breasts with pomegranate molasses then return to the oven for a further 5 minutes. Let rest for 10 minutes before slicing.
3 To make the fritters: grate the cauliflower into a bowl. Add the other ingredients and mix well.
4 Form into small fritters. Heat a fry pan and pour in enough vegetable oil to just cover the surface. Fry the fritters in batches until golden brown. Transfer to paper towels, then arrange on a platter topped with sliced duck and a little yoghurt.
