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£3 eachPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 180°C, gas mark 4. To make the pomegranate paste, place all the ingredients in a food processor and blitz to make a purée.
Heat the oil in a large frying pan and fry the duck legs until browned, then transfer to a casserole dish. Add the onion, garlic and aubergine to the pan, and fry for 3-4 minutes.
Dry fry the walnuts for 3-4 minutes until toasted. Place in a food processor, blitz until well ground, then add to the pan with the flour and fry for 1 minute. Stir in the stock, cinnamon stick and barberries, and bring to the boil, stirring until thickened. Add the pomegranate paste. Pour over the duck legs, cover with a lid and bake for 1½ hours.
Stir in the herbs and season. Scatter with reserved barberries and serve with basmati rice.
Typical values per serving when made using specific products in recipe
Energy | 2,887kJ/ 694kcals |
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Fat | 49.5g |
Saturated Fat | 7.5g |
Carbohydrates | 26.2g |
Sugars | 17.4g |
Fibre | 5g |
Protein | 35.9g |
Salt | 1.3g |
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