Duck Breast With Pomegranate Glaze Recipes

POMEGRANATE-GLAZED DUCK BREAST

Steps:

• In a small bowl, mix together fennel, salt, lavender, and coriander. Place duck breasts, skin up, in a large dish. Sprinkle evenly with the spice mixture. Flip breasts over and place the zest, brandy, and thyme evenly on the flesh; let marinate for 30 minutes.
• Preheat oven to 350 degrees. Place the duck breasts, skin side down, in a large ovenproof skillet over medium heat. Cook until the fat is rendered and the skin is crisp and thin, about 15 minutes.
• Transfer breasts to oven and cook until pink in the center, about 4 minutes. Let duck rest for 2 minutes before slicing. Divide duck evenly among 4 serving plates and spoon over pomegranate glaze.

DUCK BREASTS WITH POMEGRANATE GLAZE

Steps:

• Juice the pomegranates and strain to remove the seeds and/or any errant pieces of pulp. (You can save the seeds to sprinkle on the finished duck breasts as a garnish if you like).
• Combine the juice and the sugar in a small sauce pan and simmer until reduced to a half cup, about 20 minutes or so.
• Reserve to pour over the cooked duck breasts, heating it up briefly if necessary.
• With a sharp knife, score the skin side of the duck breasts in a crosshatch pattern. Do not cut into the meat. This enables the fat to render when cooked.
• Heat up a skillet without any oil, (the duck skin will provide its own cooking fat).
• Season the duck with salt and pepper.
• Place the breasts skin side down in the skillet. Cook on medium heat until the skin is crisp but not burnt, about 7 minutes. Check it a little before then to be sure.
• Flip the breasts and cook the other side, about another 3-4 minutes for medium-rare, or until the center of the breast reaches a temperature of 135 degrees F. on a meat thermometer.
• Plate the breasts, add the orange segments, and then pour the glaze, (and the reserved seeds if desired) over them and serve.

DUCK BREAST WITH POMEGRANATE GLAZE

Steps:

• For the glaze and sauce:.
• Combine the pomegranate molasses and vinegar in a small saucepan over high heat.
• Bring to a boil, then reduce the heat to medium and add the honey; mix well.
• Cook for 12 to 15 minutes, until the mixture has reduced by about half (about 2/3 cup).
• Remove from the heat.
• Transfer half of the glaze (1/3 cup) to a separate small saucepan over medium-low heat.
• Add the reduced stock or broth and stir to combine; keep warm.
• For the duck:.
• Heat a large skillet over medium-high heat.
• Use a knife to lightly score the skin on the duck breasts in a crosshatch pattern; do not cut through to the flesh.
• Season both sides of the breasts with salt and pepper to taste.
• Place skin side down in the hot skillet. (You may need to use 2 pans or do this in batches.).
• Cook for 7 to 8 minutes, until nicely browned, then turn the breasts over and cook for 3 to 4 minutes on the second side (for medium-rare).
• Brush the duck breasts generously on both sides with the reserved 1/3 cup of pomegranate molasses-red wine vinegar glaze (there may be glaze left over).
• Tent loosely with aluminum foil and let rest for 5 minutes.
• Finishing the sauce:.
• Return the pomegranate glaze-stock/broth mixture to medium-low heat.
• When it is heated through, add the remaining tablespoon of butter, stirring to combine.
• Cook for 3 to 4 minutes, until the sauce coats the back of a spoon.
• Adjust seasoning with salt and pepper, as needed.
• Finishing the dish:.
• When ready to serve, cut the duck breasts into quarter-inch slices.
• Fan the slices on individual plates and drizzle the sauce over the duck.
• If desired, sprinkle with pomegranate seeds.
• Serve hot or warm.

DUCK BREAST WITH POMEGRANATE APPLE GLAZE

Steps:

• For the duck breast: Heat a medium saute pan over medium-high heat and add the oil.
• Cut a crosshatch pattern into the skin of the duck breast, being careful to not cut through to the flesh. Season the skin side with the curry powder and the flesh side with some salt. Place in the pan, skin-side down. Cook, to render of some of the fat and crisp up the skin, 5 to 7 minutes. Flip, reduce the heat to medium, and cook on the flesh side for about 4 minutes for medium-rare. Remove from the pan and allow the meat to rest for 5 minutes.
• For the pomegranate apple glaze: Make the sauce in the same pan used for the duck. (Wipe out the pan if you have burned bits on the bottom, and add some butter.) Place the pan over medium-high heat and add 1 tablespoon butter. Add the apple and onion and saute until onion is just translucent. Deglaze the pan with the pomegranate juice, then allow the juice to simmer and reduce by half. Turn off the heat and stir in the remaining 2 tablespoons butter. Taste and season with sugar if the sauce tastes too tart.
• For the julienned vegetables: Heat a saute pan over medium heat and add some oil. Add the julienned vegetables and season to taste with salt and pepper. Cook, stirring occasionally, until the vegetables are just softened, 3 to 5 minutes.
• Slice duck breast and serve with sauce on top and vegetables on the side.

DUCK BREAST WITH POMEGRANATE GLAZE

Steps:

• 1 For the glaze and sauce: Combine the pomegranate molasses and vinegar in a small saucepan over high heat
• 2 Bring to a boil, then reduce the heat to medium and add the honey; mix well
• 3 Cook for 12 to 15 minutes, until the mixture has reduced by about half (about 2/3 cup)
• 4 Remove from the heat
• 5 Transfer half of the glaze (1/3 cup) to a separate small saucepan over medium-low heat
• 6 Add the reduced stock or broth and stir to combine; keep warm
• 7 For the duck and fennel: To prepare the oranges, use a sharp knife to cut off the top and bottom of both oranges; stand each orange on end
• 8 Working vertically around the oranges, one at a time, use a sharp paring or serrated knife to cut away the peel and white pith
• 9 Working over a bowl, slice between the membranes to release the orange segments, letting them drop into the bowl
• 10 Discard the peel, white pith and membranes (strain and save the juice for another use, if desired)
• 11 Transfer the segments to a separate small bowl and set aside
• 12 Heat a large skillet over medium-high heat
• 13 Use a knife to lightly score the skin on the duck breasts in a crosshatch pattern; do not cut through to the flesh
• 14 Season both sides of the breasts with salt and pepper to taste
• 15 Place skin side down in the hot skillet
• 16 (You may need to use 2 pans or do this in batches
• 17 ) Cook for 7 to 8 minutes, until nicely browned, then turn the breasts over and cook for 3 to 4 minutes on the second side (for medium-rare)
• 18 Brush the duck breasts generously on both sides with the reserved 1/3 cup of pomegranate molasses-red wine vinegar glaze (there may be glaze left over); tent loosely with aluminum foil and let rest for 5 minutes
• 19 Meanwhile, combine the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat
• 20 Add the fennel and stir to coat evenly; reduce the heat to medium-low and cook, stirring occasionally, for about 5 minutes (without browning)
• 21 Season with salt and pepper to taste; add the reserved orange segments
• 22 Stir gently until just heated through
• 23 Return the pomegranate glaze-stock/broth mixture to medium-low heat; when it is heated through, add the remaining tablespoon of butter, stirring to combine
• 24 Cook for 3 to 4 minutes, until the sauce coats the back of a spoon
• 25 Adjust seasoning with salt and pepper, as needed
• 26 When ready to serve, cut the duck breasts into quarter-inch slices; fan the slices on individual plates and surround them with the fennel and orange sections
• 27 Drizzle the sauce over the duck
• 28 If desired, sprinkle with pomegranate seeds
• 29 Serve hot or warm

SEARED DUCK BREAST WITH POMEGRANATE MOLASSES

Steps:

• Season the duck breasts generously with salt. Place both duck breasts in a saute pan large enough to accommodate without crowding. Bring the pan to a medium-low heat to render the fat from the duck. Periodically remove the fat as a lot of it begins accumulate in the saute pan. This is a low and slow process, about 20 to 25 minutes.
• Once the fat has rendered and the duck skin is crispy and brown, once again remove the excess fat from the pan. Turn the heat up to medium-high and flip the duck to sear the bottom. Once the bottom is brown turn the duck so skin side is down. Add the pomegranate molasses and thyme to the pan. Cook until the molasses starts to get thick and syrupy. Turn the duck over for 2 to 3 minutes.
• Remove the duck from the pan and let rest for 8 to 10 minutes. Remove the thyme bundle and add the pomegranate seeds. If the mixture is very thick add a few drops of water to loosen things up.
• Once the duck has rested, slice it on the bias and serve drizzled with the reduced molasses and seeds.
• Just Ducky!!

DUCK BREASTS WITH POMEGRANATE-WALNUT SAUCE

Steps:

• In a medium skillet, heat oil over medium-high heat. Add onion and sauté until golden, 3 to 5 minutes. Stir in cinnamon and allspice, and cook until fragrant, about 1 minute. Add walnuts, pomegranate molasses, 1 3/4 cups pomegranate seeds, and veal and chicken stocks. Bring to a boil, reduce to a simmer, and cook until reduced and thickened, about 15 minutes. Remove from heat, set aside.
• Score duck in a crosshatch pattern. Season with salt and pepper. Heat a large cast-iron skillet over medium heat. Add duck breasts, skin-side down, and cook until most of the fat has rendered and the breasts are almost cooked through, 15 to 20 minutes. Turn breasts over, and cook until medium-rare, 2 to 3 minutes. Remove from skillet; set aside. Let rest 10 minutes before slicing.
• Transfer duck breasts to a work surface, skin-side down. Thinly slice on the bias. Transfer to plates, and top with sauce. Garnish with mint and the remaining 1/4 cup pomegranate seeds. Serve with potatoes and salad, if desired.

ROAST DUCK BREASTS WITH POMEGRANATE-CHILE SAUCE

Steps:

• For sauce:
• Stir sugar and 1/2 cup water in heavy large saucepan over medium heat until sugar dissolves. Increase heat; boil until syrup is deep amber color, swirling pan occasionally, about 8 minutes. Add juice, broth, and California chiles. Boil until sauce is reduced to 1 1/2 cups, about 25 minutes. Remove from heat; cool. Puree in tightly covered blender until smooth, about 2 minutes. Transfer to bowl. Whisk in adobo sauce, vinegar, and cumin. Season to taste with generous amount of coarse salt and pepper. DO AHEAD: Can be made 1 week ahead. Cover and chill. Rewarm over low heat before using.
• For duck:
• Preheat oven to 400°F. Score skin of duck (don't cut into flesh) with 5 cuts in 1 direction; repeat in opposite direction, making diamond pattern. Sprinkle duck all over with coarse salt, pepper, and ground coriander. Place 2 large ovenproof skillets over medium-high heat. Add duck, skin side down, to skillets, dividing equally. Cook duck until skin is crisp and deep brown, about 7 minutes. Turn duck over; cook 1 minute. Pour off fat. Transfer skillets to oven. Roast duck until cooked to mediumrare, about 5 minutes.
• Transfer duck to cutting board. Let rest 5 minutes. Thinly slice each breast crosswise on slight diagonal. Arrange slices on plates. Spoon sauce over. Sprinkle with pomegranate seeds.
• Available at some supermarkets and at specialty foods stores and Latin markets.
• ** Dried, smoked jalapeños in a spicy tomato sauce called adobo; available at some supermarkets and at specialty foods stores and Latin markets.