Prick the skin of the duck all over with a fork or small knife. Sprinkle over hot paprika, cumin, coriander seeds, cardamom and salt and pepper. Heat the oil in a large, heavy-bottomed pot over medium-high flame and working in batches, brown the duck on all sides. Remove the duck and arrange in an oven proof dish. Transfer to a preheated oven at 180C for 25 – 30 minutes or until the meat is tender and falling off the bone.
Sauté the onion and garlic in a frying pan until the onion is translucent and wilted, 4- 5 minutes. Add cumin, coriander seeds, cardamom and paprika. Cook for a further minute or until fragrant. Add chilli, raisins, almonds and pine nuts. Season with salt and pepper. Add saffron, bay leaf and sliced ginger. Transfer mixture to a heavy based oven proof pot.
Fry off the rice in the frying pan. Add in stock and heat through. Pour contents into the pot with the other ingredients.
Cover and transfer to oven for around 18 minutes until rice has absorbed all the liquid.
Serve duck on a bed of rice, topped with freshly chopped coriander and parsley.
Drizzle over lime juice, olive oil and pomegranate molasses.
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