Name: Confit duck with fesenjan sauce and spiced bulgar wheat
Prep time: 10 min
Cook time: 140 min
Ingredients: 6 confit duck legs (See link or buy ready made); 300 g walnut pieces; 1 ltr chicken stock; 2 tbsp olive oil; 1 onion (thinly sliced); 4 cloves garlic (thinly sliced); 1/2 tsp ground cinnamon; 1 tbsp light brown sugar; 2 tbsp tomato puree; 100 ml pomegranate molasses; 300 g bulgar wheat; 2 tsp salt; 1.5 tbsp ground allspice; 1.5 tbsp ground cinnamon; 1 tsp turmeric; 1 tsp ground black pepper; Pomegranate seeds; Chopped parsley, coriander and mint

A cooked duck leg with brown sauce is served on a bed of spinach, bulgur or couscous, pomegranate seeds, and diced celery, plated on a white plate.

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