Ingredients:

For 2 (For 4)

Whole Pomegranate: 1 (1)

Carrots: 3 (6)

Star Anise: 1 pod (2 pods)

Vegetable Stock Pot: 1 (2)

Duck Breasts: 2 (4)

Pomegranate Molasses: 1 pod (2 pods)

Fragrant Flavour Spice Mix: 1 pod (2 pods) 

Sesame Seeds: 1 pod (2 pods)

Honey: 1 pod (2 pods)

Spinach: 200g (400g) 

Nutritional Information:

Per serving: Energy (kcal) 812     Fat 48g of which saturates 8g     Carbohydrates 60g of which sugars 33g     Protein 43g     Salt 0.88g

Please note our recipes are packed 
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

Pomegranates were domesticated in their native Iran as early as 7000 years ago, so you can count on Persian chefs to know a thing or two about the fruit! We’ve combined juicy fresh pomegranate with its molasses, a slow evaporation of sour pomegranate juice that develops a rich caramel sweetness. A key ingredient in Iranian duck stew (fesenjan), we’ve mixed it with honey, creating a sweet, tart glaze to cut through duck breast’s tender umami. The accompanying carrots are sweetly scented with star anise— not often found outside China, except along the coastal spice route in South India and Iran, where it is known as badian.

• Preparation time:

  For 2 - 20 minsFor 4 - 25 mins

• Cooking time:

  For 2 - 30 minsFor 4 - 35 mins