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    Duck and pomegranate chicory cups

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    *mandatory

    Duck and pomegranate chicory cups

    • Preparation time: 20 minutes
    • Cooking time: 40 minutes
    • Total time: 1 hour

    Makes: 30

    Ingredients


    430g pack Gressingham Confit Duck *
    1 tbsp vegetable oil
    1 tbsp pomegranate molasses
    3 medium red or white chicory bulbs
    1 granny smith apple, cored and cut into ½ cm dice
    1 tsp lemon juice
    2 tbsp pomegranate seeds
    2 sprigs fresh mint, leaves chopped

    (*Available in selected stores)

    Method

    1. Preheat the oven to 220˚C, gas mark 7. Heat the confit duck according to pack instructions. Leave to cool slightly, then shred the meat, discarding the skin and bones.

    2. Heat the oil in a frying pan over a medium-high heat. Cook the shredded duck until crispy and browned (4-6 minutes). Stir in the pomegranate molasses and cook for 2 minutes, until sticky and glazed.

    3. Cut the base off the chicory, then separate the leaves so you have 30 large leaves. Arrange on a serving platter and fill with the glazed duck. Toss the apple in the lemon juice. Sprinkle some pomegranate seeds, apple and mint into each leaf cup. Serve straight away.

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    This recipe first appeared in Waitrose & Partners Food Cocktails and Canapes supplement, December 2019 issue. Download the Waitrose & Partners Food app for the full issue

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