2 x duck breasts

salt & pepper

2 finely diced shallots

2 cloves garlic

2 chopped sticks celery

1 tbs pomegranate molasses

1 tin chickpeas, washed

150ml veg stock

4 sprigs thyme

1 bay leaf

large handful of mint

zest and juice half lemon

100g crumbled feta

Handful pomegranate seeds and some good quality extra virgin olive oil to garnish


1. Season the duck and place skin side down in a cold pan. Turn on the heat to med/high and cook for 8mins, tipping away any excess oil

2. Flip over cook 1 minute. Then finish in a 200C oven for 8 minutes. Rest

3. Gently fry the shallot and garlic for 5 minutes

4. Add the chickpeas, stock, bay, molasses, thyme and bring to the boil

5. Simmer 5 minutes

6. Add lemon and mint

7. Serve some chickpeas, topped with mint, feta and pomegranate seeds with sliced duck folded through