Duck Breast with Kumara Spinach Bulgar, Dukkah and Pomegranate Orange Sauce

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil.
2. Toss kumara with a drizzle of oil on prepared tray. Season with salt and pepper and cook for 12–15 minutes or until tender.
3. In a small, heat-proof, bowl, pour boiling water over bulgur (to cover) with a pinch of salt and cover. Leave to soak for 15 minutes, drain well.
4. Trim duck of excess over-hanging fat, score skin in a criss-cross pattern with a sharp knife and season with salt. Heat a dry, fry-pan on medium heat. Cook duck, skin-side-down, for about 6 minutes until most of the fat has rendered out and skin is golden brown. Flip over, reduce heat to low to medium, and cook, flesh-side, for about 5 minutes or until cooked through medium. Remove from pan and set aside, covered with foil to rest for 5–10 minutes then slice. Reserve fat in pan.
5. For the sauce, leave about 1 tablespoon of duck fat in the pan. Return to medium heat, stir-fry shallot for 1–2 minutes. Add wine, simmer for 1–2 minutes until nearly all reduced. Stir in orange juice, pomegranate molasses and sugar and simmer until thickened, about 1 minute. Turn off heat, stir through butter and season to taste with salt and pepper. If sauce becomes too thick, add a splash of water to thin it out.
6. Toss cooked kumara, bulgur, spinach and orange with olive oil and pomegranate molasses. Season to taste with salt and pepper.
7. Divide bulgur between plates and top with sliced duck. Drizzle over pomegranate orange sauce garnish with parsley and dukkah.