Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 250 grams of scored duck breast and season thoroughly with salt and black pepper.

2. 2

   Heat 1 tablespoon of olive oil in a large wok over high heat until shimmering, then add the seasoned duck breast, skin-side down, and sear for 5 minutes until crispy before flipping and searing for another 3 minutes.

3. 3

   Remove the duck breast from the wok, slice it into thin strips, and set aside while reserving 1 tablespoon of rendered duck fat in the wok.

4. 4

   Add 1 medium sliced red onion and 1 sliced red bell pepper to the wok and stir-fry for 3 minutes until slightly softened, then add 3 minced garlic cloves, 1 teaspoon of ground sumac, and 0.5 teaspoon of ground allspice and cook for an additional 1 minute until fragrant.

5. 5

   Return the sliced duck breast to the wok with the vegetables, drizzle with 2 tablespoons of pomegranate molasses, and toss quickly for 2 minutes to coat everything evenly.

6. 6

   Remove the wok from the heat, gently stir in 0.25 cup of roughly chopped fresh mint leaves and 2 tablespoons of toasted pine nuts, then serve immediately.