Pheasant Breasts With Pomegranate Glaze Recipes

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PHEASANT BREASTS WITH POMEGRANATE GLAZE



Pheasant Breasts with Pomegranate Glaze image

Provided by Stuart O'Keeffe

Time 35m

Yield 4 servings

Number Of Ingredients 5

2 cups pomegranate juice (recommended: POM)
1/4 cup sugar
2 to 4 tablespoons olive oil
4 pheasant breasts (removed from bone with skin and wing attached)
Salt and freshly ground black pepper

Steps:

  • Glaze: Add the pomegranate juice and sugar to a stainless pan. Simmer over low heat until reduced by half or until the mixture becomes a semi-thick syrup. Set aside.
  • Preheat the oven to 375 degrees F.
  • Pat the pheasant breasts dry with paper towels and season them well with salt and pepper, to taste.
  • Put the breasts, skin side down, into the pan and cook until crispy, about 4 to 6 minutes.
  • Put breasts on a sheet pan and roast until cooked through about for 8 to10 minutes.
  • Reheat the glaze.
  • Arrange the pheasants on a serving platter and drizzle with the glaze. Serve with rice or mashed potato, if desired.

PLEASANT PHEASANT



Pleasant Pheasant image

I made this one up, and my husband says, "You need to put this one in your online recipe stuff". Well, that's a very nice compliment from him, so here it goes! It can be modified with your favorite marinade, to create a different favor to compliment any meal. We serve this over white rice. Time listed does not include marinating time.

Provided by Haversac

Categories     Pheasant

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless pheasant breasts
1/4 cup soy sauce
2 garlic cloves, sliced
1/4 cup onion, diced
2 tablespoons honey
1/4 cup rice vinegar
1/2 cup flour
2 -4 tablespoons butter
1/2-1 cup chicken broth
1/4 cup cilantro

Steps:

  • Marinate the pheasant breasts over night (or for as long as possible) in your favorite marinade, or mix together the soy sauce, garlic, onion, honey and vinegar for a yummy asian-inspired marinade.
  • Remove pheasants from marinade, and coat in flour. We do not rinse off marinade, or allow to drip off, so that the flour makes a nice coating on the pheasant.
  • Heat a frying pan with butter, and place coated pheasant in pan.
  • Allow to brown on each side, then add 1/4 cup of chicken broth, or enough to create some liquid on the bottom. Add cilantro.
  • Cover and allow pheasant to cook for 4-6 minutes per side, until cooked through. Don't let all the chicken broth cook off, or it could burn. Add more if necessary.
  • Once done, take pheasant out of pan, and add chicken broth, a little at a time, scraping the bottom of the pan to create a gravy.
  • Serve with rice, or noodles.
  • Variations:
  • instead of chicken broth, use chicken noodle soup and some water! Or,
  • use your favorite marinate. Or,
  • after browning, and adding liquid (or soup with some water), put it in a 350 degree oven for 20-30 minutes - then proceed as directed.

DUCK BREAST WITH POMEGRANATE GLAZE



Duck Breast With Pomegranate Glaze image

Don't be put off by all the steps, this is a pretty easy recipe. You can also use the glaze and sauce on a whole roast duck, instead of duck breasts. The duck breasts can be seared a day in advance; the pomegranate glaze can be prepared in advance as well; cover and refrigerate separately. When ready to cook, bring the seared duck to room temperature, then roast in a 350-degree oven for 7 minutes or until medium-rare (135 degrees when measured with an instant-read probe thermometer). Serve with quinoa or mashed potatoes. Prep time does not include time to reduce the stock/broth. Originally from the Washington Post.

Provided by Bolistoli

Categories     Duck Breasts

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

2/3 cup pomegranate molasses (see TIP)
2/3 cup red wine vinegar
1/4 cup honey
2 cups chicken stock or 2 cups chicken broth, reduced to 1/2 cup
4 boneless skin-on duck breasts (about 7 ounces each)
kosher salt
fresh ground black pepper
1 tablespoon unsalted butter
1/2 cup pomegranate seeds, for garnish (optional)

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.

Nutrition Facts : Calories 625.4, Fat 30.4, SaturatedFat 9.2, Cholesterol 337.6, Sodium 377.6, Carbohydrate 21.8, Sugar 19.3, Protein 61.9

BREAST OF PHEASANT WITH SOUR-CREAM SAUCE



Breast Of Pheasant With Sour-Cream Sauce image

Provided by Richard Flaste And Pierre Franey

Categories     dinner, one pot, main course

Time 20m

Yield Four servings

Number Of Ingredients 9

4 boneless, skinless pheasant breasts, about 1/3 pound each
Salt and freshly ground pepper to taste
2 teaspoons paprika
2 teaspoons butter
1/2 cup finely chopped onions
2 sprigs fresh thyme or 1/2 teaspoon dried
1/4 cup dry white wine
1/3 cup heavy cream
1/3 cup sour cream

Steps:

  • Sprinkle the breasts with salt, pepper and paprika.
  • Melt the butter in a heavy nonstick skillet large enough to hold the pheasant breasts in one layer. Add the breasts and cook over medium-high heat for 3 minutes or until they are lightly browned. Turn the breasts and cook for 3 minutes more. Add the onions and thyme. Stir and cook until the onions are wilted. Add the wine to dissolve the brown particles that cling to the bottom of the pan. Continute cooking until most of the wine evaporates.
  • Add the heavy cream and cook until the liquid is reduced by half. Add the sour cream, blend well and bring to a boil, stirring until smooth. Taste and adjust the seasonings and serve very hot.

Nutrition Facts : @context http, Calories 350, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 10 grams, Sodium 535 milligrams, Sugar 2 grams, TransFat 0 grams

POMEGRANATE-GLAZED DUCK BREAST



Pomegranate-Glazed Duck Breast image

This recipe for delicous pomegranate-glazed duck breast makes a prefect holiday meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 10

1 teaspoon ground fennel
3 tablespoons coarse salt
1/2 teaspoon ground coriander
1/2 teaspoon ground lavender
Three 1- pound duck breast halves, trimmed of excess fat and scored
Zest of 2 oranges
1/4 cup brandy
6 sprigs fresh thyme
1 teaspoon freshly ground black pepper
Pomegranate Glaze

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.

POMEGRANATE GLAZE



Pomegranate Glaze image

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Winter Recipes

Yield Serves 4

Number Of Ingredients 7

2 tablespoons orange juice
2 tablespoons brandy
3 tablespoons honey
2 pomegranates
3/4 cup homemade or canned low sodium store-bought chicken stock
2 teaspoons fresh thyme leaves
3 tablespoons aged balsamic vinegar

Steps:

  • Place the orange juice, brandy, and honey in a medium saucepan and bring to a boil. Immediately reduce to a simmer, add vinegar, and cook for 2 minutes.
  • Meanwhile, cut pomegranates in half. Hold pomegranate halves over a large bowl and beat each one with the back of a wooden spoon to release seeds and juices. Place 2/3 pomegranate seeds and any accumulated juices, thyme, and chicken stock in the jar of a blender; blend for 10 seconds. Strain pomegranate mixture through a fine sieve into saucepan.
  • Return glaze to a simmer. Stir in butter. Spoon over duck and garnish with remaining pomegranate seeds.

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