Pomegranate Duck Recipes

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POMEGRANATE DUCK



Pomegranate Duck image

I made a quail recipe similar to this-but tonight I had a duck. We served this over rice with stir-fried vegetables.

Provided by JustJanS

Categories     Whole Duck

Time 1h46m

Yield 4 serving(s)

Number Of Ingredients 8

1 (2 kg) duck
3 tablespoons pomegranate molasses
2 tablespoons cumquat marmalade or 2 tablespoons other marmalade
2 cloves garlic, crushed
1 orange, juice of
1 orange, zest of
1 lemon, juice of
1 lemon, zest of

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.

DUCK BREASTS WITH POMEGRANATE-WALNUT SAUCE



Duck Breasts with Pomegranate-Walnut Sauce image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
1/2 medium onion, finely chopped
1 teaspoon ground cinnamon
1 teaspoon ground allspice
5 ounces lightly toasted walnuts, finely chopped
3 tablespoons pomegranate molasses
2 cups pomegranate seeds (2 pomegranates)
1 cup homemade veal stock or low-sodium canned beef stock
3/4 cup homemade chicken stock or low-sodium canned chicken stock
Coarse salt and freshly ground pepper
4 Magret duck breast halves, trimmed, excess fat and skin reserved
1 tablespoon fresh mint, chopped or leaves, for garnish
Roasted Fingerling Potatoes
Mixed greens, for serving, optional
Pomegranate Vinaigrette

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.

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