Duck with Pomegranate Molasses


Originally uploaded by Andrew K Brown.

This is from the first Moro cookbook and we served it with sticky rice and sugar snap peas.


  • salt
  • 2 duck breasts
  • 2 tablespoons olive oil
  • 2 tablespoons of water
  • 2 tablespoons of pomegranate molasses
  • pinch of ground cinnamon


Pre-heat the oven to 220C.

Score the skin on the duck breasts with a sharp knife and rub with salt. Then leave them for 15 minutes.

Heat the oil over a moderate heat – in a pan you can put into the oven – and when hot put the duck in skin first for a minute before turning and searing the flesh on the other side.

Then put the duck in the oven for 10 minutes. When you take the pan out put the meat on a board to rest, covering with tin foil.

Drain the fat off and return the pan to the hob. Put the water pomegranate molasses and ground cinnamon into the pan and heat gently for about a minute.

Slice the duck and serve.

About Andrew Brown

I live in Lewisham, South East London, and spent 9 years as a Labour councillor in the borough between 1997 and 2006.
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