Pomegranate Duck Recipes

Steps:

• Cut the duck in half, through the backbone and breast, using kitchen sissors.
• Mix the remaining ingredients together and marinate the duck for at least 2 hours.
• Strain and reserve the marinade.
• Pre-heat your oven to 170c and cook the duck for 1 1/2 hours.
• Increase the oven temperature to 200c for a further 10 minutes or until the duck skin is crisp and brown.
• Place the marinade in a small saucepan bring to the boil and cook over a high heat for about 10 minutes or until reduced by half.
• Remove the duck and allow to rest for about 10 minutes before cutting the halves in half.
• Serve with a little of the reduced marinade poured over.

Steps:

• Heat a medium saute pan over medium-high heat and add the oil.
• Cut a crosshatch pattern into the skin of the duck breasts. Be careful to not cut through to the flesh.
• Season the skin side with the curry and the flesh side with salt. Place in the pan, skin side down. Cook on the skin side to render of some of the fat and crisp up the skin, 5 to 7 minutes. Once the skin is crisp, flip the breasts, reduce the heat to medium, and cook on the flesh side for about 4 minutes for medium-rare. Once cooked, remove from the pan and allow the meat to rest for 5 minutes.
• 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. Deglaze the pan with the pomegranate juice. 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 a pinch of sugar if the sauce tastes too tart.
• When plating, slice the duck breast thinly and spoon the warm sauce over the duck. Serve with Mashed Sweet Potatoes with Goat Cheese and Sauteed Julienned Vegetables.
• Peel and slice the sweet potatoes into 1/2-inch pieces. Place the potatoes in a large saucepan, fill with water to cover the potatoes, and add some salt. Bring the water to a boil over medium-high heat. Cook the potatoes until fork tender, about 13 minutes. Stick a fork in a potato piece and if it goes in easily, it's done.
• Drain the potatoes well. Transfer them to a food processor and blend until smooth. Add the goat cheese, honey, ginger, cinnamon, butter, and 1/2 teaspoon salt. Blend again until everything is well combined. Transfer to a bowl and let cool for 1 minute.
• Spoon the potatoes into a zip-top plastic bag or a pastry bag with a tip for piping, or spoon directly onto plates. If piping, cut a hole in the tip and pipe onto the plate.
• Heat a saute pan over medium heat and add some oil. Saute the julienned vegetables and season with salt and pepper. Cook until the vegetables are just softened, 3 to 5 minutes. Taste a bite and cook for another minute if the vegetables are still hard.

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!!
• December - Why We Love: Pomegranates

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!!

Steps:

• Combine the apple, chopped ginger, and peppercorns in a bowl. Stuff the mixture into the duck and close the skin using a wooden skewer (to hold in the stuffing). Hang the duck for 2 hours at room temperature (place a pan underneath it to catch the drippings). Place the duck on a pan fitted with a rack (breast side up), and roast in a preheated 375 degree convection oven for 40 minutes. If you don't have a convection oven, roast the duck in a conventional oven at 400 degrees for 55 minutes, or until the duck is a deep golden brown color. To serve, allow duck to rest 5 minutes before cutting. Carefully remove breast and leg from the duck.
• POSTRIO POMEGRANATE SAUCE: In a medium sized saucepot, heat 1 tablespoon of vegetable oil. Add shallots, and sweat, do not cook until the shallots color. Add wines and bring to a boil. Add cinnamon stick, star anise, and rosemary. Reduce wine by 2/3, add chicken stock, demi-glace, and 3/4 cup of the pomegranate seeds, and reduce by half, until sauce reaches a syrupy consistency. Remove sauce from heat, season with salt and pepper, and whisk in the tablespoon of butter. Strain sauce through a fine chinois and serve or keep hot in a hot water bath. When serving sauce, garnish with the leftover 1/4 cup of pomegranate seeds.

Steps:

• Heat 2 tablespoons oil in heavy medium saucepan over medium heat. Add shallots; sauté until golden brown, about 18 minutes. Add garlic; sauté 3 minutes. Add 1 cup white wine and 3/4 cup red wine. Boil until most of liquid evaporates, about 10 minutes. Add both broths, orange juice, pomegranate molasses, 1 teaspoon marjoram, and bay leaf; boil until mixture is reduced to 2 cups, about 20 minutes. Discard bay leaf. (Sauce can be made 3 days ahead. Cover and chill.)
• Set rack at lowest position in oven; preheat to 450°F. Rub meat side of duck breasts with 1 tablespoon olive oil and 2 teaspoons marjoram. Sprinkle with salt and pepper. Working in batches, sear breasts, skin side down, in heavy large skillet over high heat until skin browns and fat is rendered, about 8 minutes.
• Transfer duck breasts, skin side down, to rimmed baking sheet. Drain all but 1 1/2 tablespoons fat from skillet; reserve skillet. Roast duck until thermometer inserted into thickest part registers 145°F for medium-rare, about 20 minutes.
• Meanwhile, bring sauce to simmer. Rewarm duck fat in reserved skillet over medium heat. Add flour; stir 1 minute. Gradually whisk in sauce.
• Transfer duck breasts to cutting board. Pour off all fat from baking sheet. Add 1/4 cup white wine to sheet and scrape up browned bits; add to sauce. Simmer sauce 3 minutes to blend flavors. Season with salt and pepper. Thinly slice duck breasts and divide among 8 plates. Drizzle with sauce.
• *Available at some supermarkets and Middle Eastern markets, and by mail at adrianascaravan.com.

Steps:

• Combine pomegranate molasses, ground walnuts, sugar, cinnamon, nutmeg, turmeric, and saffron.
• Set aside.
• Clean chicken removing unnecessary bones and skin.
• Season with salt and pepper.
• Place chopped onion and 3 tblsps olive oil in a pot and saute 3 minutes.
• Then add the chicken pieces, salt, pepper, and turmeric.
• Add 1 cup of water and simmer over low heat for 30 minutes.
• Add the pomegranate mixture and simmer on low heat for 30 minutes longer (check water and add some if it is necessary).
• Add a bit more sugar if you want the sauce sweeter.
• Transfer to a deep serving pot, cover, and place in a warm oven until ready to serve.
• Serve with rice.

Steps:

• For the Duck Rolls:.
• Cook the rice in well-salted water, according to package directions. Set aside in a small bowl. While rice is cooking, remove duck leg confit from the bones, discard any skin, then cut larger pieces of meat into smaller slices; set aside.
• On a clean, dry work surface, place one wrapper with one corner facing you. Keep remaining wrappers from drying out by covering them with a barely damp paper towel.
• Spread 1 1/2 tablespoons hummus horizontally about 2 1/2 to 3 inches from the corner closest to you. Spread about 2 tablespoons rice on top of the hummus, then a teaspoon of carrots, and a lesser amount of the cranberries and green onion. Finish with a few pieces of duck.
• Pick up the corner and bring it tightly against the ingredients, shaping it into a cylinder while leaving the left and right corners free. Roll cylinder about 1/2 turn away from you before snugly folding in the sides. Continue rolling, then dampen the open edges with water to seal.
• The rolls can be assembled several hours ahead, dusted with cornstarch, then kept in a single layer covered with plastic wrap.
• In a deep pan or wok, heat about 1/2 inch of oil to 350°-375°. Gently slide a few rolls into the oil and cook for 2-2 1/2 minutes, turning as needed to evenly brown. Allow plenty of room for rolls to cook, which will also help keep the oil temperature from dropping too much.
• Drain on paper towel-lined baking sheet. Keep warm in a 250° oven if needed, while you finish cooking the rest of the rolls. Cut each roll into 2 or 3 pieces and serve with Pomegranate Dipping Sauce on the side.
• .
• For the Pomegranate Dipping Sauce:.
• Whisk ingredients together in a small bowl. Sauce can be made ahead and refrigerated. Bring to room temperature before serving.

Steps:

• Heat oven to 190C/170C fan/gas 5. Combine the shallots, 20ml of the pomegranate molasses, the pul biber, sumac, oregano, red wine, olive oil and some fine salt in a deep baking dish. Cover with foil and bake for 30 mins. Remove the foil and place back into the oven for another 30 mins so the shallots take on a little colour, and are tender when pierced with a knife.
• Increase the oven temperature to 220C/200C fan/gas 7. Put the duck on a sheet of baking parchment on a shallow baking tray, leaving ample room around the duck. Season it with salt all over, inside and out. Brush half the remaining pomegranate molasses all over the duck, too, including underneath. Roast for 15 mins until the duck has a good colour. Cover it with foil, tucking in the sides and return to the oven for another 30-40 mins (depending on how pink you like it). Remove from the oven and take off the foil. For crispier skin, grill for 2-4 mins keeping a close eye on it as the molasses burns easily. Brush with the remaining molasses, then leave to rest uncovered for at least 30 mins while you warm the shallots through. Carve the duck, serve it with the shallots and sprigs of parsley to finish.

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.

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.

Steps:

• Put the duck legs into a small, deep frying pan (there's no need to add oil). Turn the heat on to medium and leave to cook for 5-7 mins until the skin starts to turn golden brown and crispy. Meanwhile, halve the onion and cut into half-moon slices. Turn over the duck legs and add the onions to the pan. Cook 5 mins more, stirring occasionally, until duck is golden all over and the onions are soft.
• Sprinkle in the turmeric, orange zest and cinnamon stick. Cook for a few secs, stirring all the time. Pour over the pomegranate molasses followed by 300ml water. Bring to the boil, then reduce the heat to a simmer. Place a cover on top, cook for 1 hr 20 mins until the duck is really tender, adding extra water if you need. Lift off the cover and cook 10 mins more until the sauce is thickened, glossy and slightly sticky. Serve with couscous or a rice pilau and a simple green salad.

Steps:

• Cut the duck in half, through the backbone and breast, using kitchen sissors.
• Mix the remaining ingredients together and marinate the duck for at least 2 hours.
• Strain and reserve the marinade.
• Pre-heat your oven to 170c and cook the duck for 1 1/2 hours.
• Increase the oven temperature to 200c for a further 10 minutes or until the duck skin is crisp and brown.
• Place the marinade in a small saucepan bring to the boil and cook over a high heat for about 10 minutes or until reduced by half.
• Remove the duck and allow to rest for about 10 minutes before cutting the halves in half.
• Serve with a little of the reduced marinade poured over.

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.