Prep 20 min
Cook 2 hr 40 min
1 tbsp salt
¼ tsp cinnamon
For the crispbread
25g butter, melted
2 pitta breads
For the chickpea pilaf
75g unsalted butter
4cm cinnamon stick
½ onion, thinly sliced
300g basmati rice, rinsed
1 x 400g tin chickpeas
450ml chicken stock
For the fried aubergine
6 tbsp olive oil
1 large aubergine, cut into 2cm cubes
1 tsp salt
To layer up the fattee
500g Greek yoghurt
½ garlic clove, peeled and crushed
30g flat-leaf parsley, leaves picked
75g walnut pieces
150g pomegranate seeds, half juiced
Heat the oven to 230C (210C fan)/450F/gas 8. Reduce the heat to 180C (160C fan)/350F/gas 4 and roast for a further two hours.
Melt the butter in a pan, warm the pitta in the oven for two minutes, then split open and brush the butter inside. Put the halves on a rack on the middle shelf of the oven and bake for 15-20 minutes, until golden.
For the chickpea pilaf, heat the cinnamon with the butter in a saucepan until it foams. Fry the onion on a medium heat until golden – 15 minutes or so. Add the rice, fry for a minute, stirring to coat in the butter, add the drained chickpeas and stock, along with a pinch of salt, cover with a circle of greaseproof paper and a tight-fitting lid and boil for five minutes. Reduce to a gentle simmer and cook for five minutes more.
Toss the aubergine in salt and leave in a colander for 20 minutes. Pat dry with kitchen paper. Heat the oil in a large frying pan or a wok over a high flame. Add the aubergine and salt, and fry for about 15 minutes, until soft and brown. Blot on kitchen paper to blot any excess oil. Keep warm.
Transfer the duck to a carving board; pour off the fat and put the tray over a medium heat. Deglaze with the pomegranate juice and some salt. Carve the duck into small pieces, take the breast off the bone, cut the thighs in half, and keep warm in the oven if necessary, but try to time it so it stays hot and crisp. Mix the yoghurt with 90ml water and the garlic.
Using a large serving platter, layer the dish. Everything needs to be hot, apart from the crispbread and yoghurt. Start layering: first half the crispbread (torn), then the pilaf, followed by the duck, aubergine, then a drizzle of pomegranate juice, remaining crispbread and garlic yoghurt. Finish with the parsley leaves, walnuts and pomegranate seeds. Eat right away – a feast on a plate.