Stir-Fried Duck Breast with Walnuts and Pomegranate Molasses

By Dixie Eilliott

Stir-Fried Duck Breast with Walnuts and Pomegranate Molasses
Stir-Fried Duck with Walnuts and Pomegranate Molasses recipe, on MiNDFOOD.

Serves 4

2 tsp vegetable oil

4 duck breasts, thinly sliced diagonally

1 brown onion, cut into thin wedges

⅓ cup walnut halves

¼ cup pomegranate molasses

1 tsp finely ground black pepper

salt, to taste

2 bunches fresh asparagus, trimmed

1 pomegranate, halved, seeds removed

1 Heat a wok over high heat. When hot add oil and swirl around wok. Add a quarter of the duck and stir-fry for 1–2 minutes or until golden. Transfer to a plate. Cook remaining portions of duck.

2 Reheat wok. Add onion and stir-fry for 2 minutes or until tender. Add walnuts, pomegranate molasses, 2 tbsp hot water, black pepper and salt. Stir until well combined.

Return duck to wok and toss until well combined.

3 Heat water in a frying pan over 
high heat. When boiling add asparagus and cook for 1–2 minutes or until just tender. Drain.

4 Put asparagus on 4 serving plates. Top with stir-fry and sprinkle with pomegranate seeds.

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