Pomegranateduck 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:

• 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:

• How to Remove Seeds from a Pomegranate:.
• Fill a large bowl with water. Hold the pomegranate in the water and slice the crown off. Lightly score the fruit into quarters, from crown to stem end. Keeping the fruit under water carefully break it apart. Then gently separate the arils (seeds) from the outer skin and white pith.
• The seeds will drop to the bottom of the bowl and the pith will float to the surface. Discard the pith then pour the seeds into a colander. Rinse and pat dry. The seeds can be frozen in an airtight container or sealable bag for up to 3 months.
• Divide the seeds among four glass serving bowls. Sprinkle the fruit in each bowl with 1 tsp of orange flower water & 1 1/2 tsp of sugar. Let stand for 1 hour before serving.

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.