Duck Breast With Pomegranate Apple Glaze Recipes

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 APPLE-POMEGRANATE SAUCE

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.

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