Pilaf is a spiced rice based dish that is common across the world and can be packed with a whole range of ingredients, from vegetables to meat to fruits and everything in between. I have used a vegetable pilaf here to pair with the richness of the duck which is glazed with honey and pomegranate molasses. Pomegranate molasses gives a sour edge so you have different layers of flavour running throughout the dish to give a balance.
Ingredients- serves 2
For the duck
1/2 tsp pomegranate molasses
1 tbsp runny honey
1 tsp vegetable oil
2 duck legs
For the pilaf
Glug of vegetable oil
1 red onion- finely chopped
1 garlic clove- crushed
150g long grain rice
1/2 aubergine- finely chopped
1 carrot- finely chopped
400ml hot vegetable stock
1 tbsp each of ground cumin and ground coriander
Handful of fresh coriander and parsley
1. Get started by seasoning the duck legs with salt. Combine the molasses, honey and oil and brush onto the duck legs so they are well coated; set aside. Preheat the oven to 180c/ 160 fan ready for the duck later on.
2. Heat the oil for the pilaf in a wide pan and bring it up to a medium heat. Add the chopped onion and garlic; cook until softening. Next up goes the aubergine and carrot and, again, cook until softening. Sprinkle over the spices and stir well to combine.
3. Pop the duck legs on a wire rack and cook for around 35-40 minutes until the juices run clear. The time may need to be adjusted depending on the size of the legs.
4. Meanwhile, add the rice to the pan and add the stock little by little as it is absorbed a bit like you do when you cook a risotto. Continue to do this until the rice is cooked and tender. `Check the levels of spicing as you go and adjust to taste.
5. When the duck is ready, rest it for a while to help the juices reabsorb which makes sure the meat is really tender. Finish off the pilaf with the freshly chopped herbs and serve.
Honey duck with vegetable pilaf- spice up your life!