Roast duck fesenjan

Serves four

• 300g walnuts halves
• 1 duck
• 1 pomegranate
• 3 tbsp rapeseed oil
• 2 red onions
• 2 cloves garlic
• 4 tbsp pomegranate molasses
• 2 tsp honey
• 0.75 tsp black pepper
• 0.75 tsp chilli powder
• 1 tsp salt
• 600g chicken stock
• 0 uk

Step 1
Heat the oven to 180C/350F/gas mark 4.

Step 2
Put the walnuts on a baking tray and roast for five to 10 minutes, until golden brown.

Step 3
Leave to cool, reserve a handful for decorating the duck later, then finely grind the rest in a food processor or spice grinder.

Step 4
Put the duck in an oven tray lined with foil.

Step 5
Quarter the pomegranate and stuff two quarters in the cavity; deseed the other two halves and set aside.

Step 6
Prick the duck’s legs all over with the tip of a sharp knife, season the bird inside and out, and roast for an hour and a half.

Step 7
While the duck is cooking, make the sauce.

Step 8
Put the oil in a frying pan on a low to medium heat, then cook the onions for 15 minutes, until caramelised.

Step 9
Take out a spoonful to decorate the duck with later, then add the garlic to the pan and cook for a couple of minutes.

Step 10
Stir in the ground walnuts, pomegranate molasses, honey, pepper, chilli and salt, add the stock, cook for a couple of minutes until the sauce comes together, then take off the heat.

Step 11
At the end of its cooking time, remove the duck from the oven and spoon out any fat in the tray (save this for roasting potatoes).

Step 12
Pour the sauce over the duck, cover the tray with foil, then return to the oven for a final 30 minutes.

Step 13
Remove and leave to rest for 10 minutes.

Step 14
To serve, pour the sauce on to a high-sided serving platter and place the duck in the centre.

Step 15
Scatter the remaining walnuts, onions and pomegranate seeds on top, and serve with basmati rice and a side salad.

Step 16
To order a copy for £16, go to bookshop.