Ingredients:

Allergens in bold

Whole Pomegranate

Carrots

Star Anise

Vegetable Stock Pot (Celery)

Duck Breasts

Pomegranate Molasses

Fragrant Flavour Spice Mix

Sesame Seeds (Sesame)

Honey

Spinach

Nutritional Information:

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

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.