Pomegranate Duck Kebabs

These are sensational if you’re a duck fan, and make an interesting change from chicken or lamb. Duck and pomegranate go together beautifully as duck pairs perfectly with sharp and sweet fruity flavours.


4 large Duck Breasts – each cut into 6
2tsp Turkish Chilli Flakes
1tsp Za’atar (or fresh thyme if not available)
1tsp Sesame Seeds
4tbsp Pomegranate Molasses Ketçhup
½tsp Sumac
½tsp Cumin
½tsp Allspice
1tbsp Raki or Ouzo (optional)
Olive oil
1 Red Onion
wooden kebab skewers

Lightly score the skin on the duck breasts, season with salt and pepper. In the frying pan heat 1tbsp olive oil until hot then add the duck breasts skin side down. Lower the heat and fry slowly for 5-10 minutes until the fat has rendered and the skin is golden and crisp. Remove from the pan and leave on a plate to cool. Do not discard the rendered duck fat.


Now make the marinade. Pour the rendered fat from the pan into a large bowl and add the chilli, za’atar, sesame seeds, Pomegranate Molasses Ketçhup, sumac, cumin, allspice and raki or ouzo if using and mix together thoroughly. Take a chopping board and cut each duck breasts into 6 chunks, making 24 chunks altogether. Put the chunks in the bowl with the marinade and mix thoroughly with your hands, cover with cling film and place in the fridge for at least two hours, but overnight is best.


When you are ready to assemble the kebabs peel and chop the onion into large even sized chunks. Remove the duck from the fridge and assemble. Skewer on the onion followed by a chunk of duck alternating them evenly, we put 4 chunks of duck on each kebab making 6 kebabs.
Place the kebabs on a hot barbecue or under and grill and cook for 8-10 minutes turning every few minutes whilst basting with the leftover sauce in the bowl. Leave to rest for 4 minutes before serving. We like to rest each of them on a flatbread to soak up all the delicious juices.

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