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.