POMEGRANATE DUCK
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
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
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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