This canape uses succulent grilled duck breast glazed with pomegranate molasses. Sliced and served on small spiced cauliflower fritters, - this is an appealing combination and always enjoyed for its flavour and unexpectedness. Both the duck and the fritters are very simple to prepare, assemble and keep warm before serving. An extra drizzle of molasses can be used when plated as well as a sprinkle of coriander if desired.
Ingredients
| 2 | Duck breasts (Main) |
| 2 Tbsp | Pomegranate molasses |
Fritters
| 1 | Cauliflower, small (Main) |
| 60 g | Besan (chickpea flour) |
| 1 tsp | Cumin seeds, roasted |
| 1 tsp | Ground turmeric |
| ½ tsp | Ginger, ground |
| 1 tsp | Ground cardamom |
| 2 tsp | Salt |
| ¼ tsp | Chilli powder |
| ¼ cup | Fresh coriander, chopped |
| 1 | Egg, whisked |
| 8 servings | Greek yoghurt |
| 1 | Vegetable oil, for frying |
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Directions
- Preheat oven to 200C. Heat an ovenproof fry pan. Score the skin on the duck breasts. Season and place skin side down. Cook for 5 minutes.
- Pour off the fat, then turn over and finish cooking in the oven for 10 minutes. Glaze the breasts with pomegranate molasses then return to the oven for a further 5 minutes. Let rest for 10 minutes before slicing.
- To make the fritters: grate the cauliflower into a bowl. Add the other ingredients and mix well.
- Form into small fritters. Heat a fry pan and pour in enough vegetable oil to just cover the surface. Fry the fritters in batches until golden brown. Transfer to paper towels, then arrange on a platter topped with sliced duck and a little yoghurt.
