Pomegranate duck with freekeh salad

Like bulgur, freekeh is an earthy grain, chock-full of protein, slightly nutty, and easy to cook.

TWAM-20170325 EMBARGO FOR TWAM 25 MARCH 2017 NO REUSE WITHOUT PERMISSION Pomegrantae duck with freekeh salad Pic : Guy Bailey

Like bulgur, freekeh is an earthy grain, chock-full of protein, slightly nutty, and easy to cook. It is made from durum wheat, roasted in the husk before being cracked.

Pomegranate duck with freekeh salad

For the salad

1 cup freekeh

250g preserved artichokes, drained

2 tablespoons chopped flat-leaf parsley

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh basil

Juice and grated zest ½ lemon

Extra virgin olive oil

For the duck

2 teaspoons pomegranate molasses

1 tablespoon runny honey

4 duck breasts, skin on

Preheat oven to 200°C. Cook freekeh according to packet instructions; drain well. Slice artichokes in half; toss through freekeh. Add herbs, juice and lemon zest. Season to taste; drizzle with olive oil. Place molasses and honey into small bowl; mix well. To cook duck, score skin in cross-hatch pattern using a sharp knife; season with salt and pepper. Heat a non-stick, oven-proof frying pan over medium heat; sear breasts, skin-side down, for about three minutes; flip and cook underside for 1 minute. Brush skin with molasses mixture and transfer to oven. Roast, skin side up, for about 8-10 minutes, or until cooked to your liking. Remove from oven and rest. Serve with freekeh. Serves 4

Moroccan-style freekeh salad

1 cup freekeh

½ cup chopped flat-leaf parsley

¼ cup chopped fresh mint

1 zucchini, grated

10 cherry tomatoes, halved

3 spring onions, finely chopped

1 x 400g can chickpeas, drained and rinsed

2 tablespoons fresh lemon juice, more to taste

½ teaspoon ground cumin

¼ teaspoon cayenne pepper

1 clove garlic, crushed

4 tablespoons extra-virgin olive oil

Cook freekeh according to packet instructions; drain well. In large bowl, combine freekeh, herbs, zucchini, tomatoes, spring onions, chickpeas; toss well. In a small bowl, whisk lemon juice, cumin, cayenne, garlic and olive oil. Toss dressing through salad. Season to taste. Serves 4

For a full archive of David Herbert’s recipes, go to theaustralian.com.au/life/food-wine/recipes