Pomegranateduck 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.

TENDER BRAISED DUCK WITH POMEGRANATE MOLASSES



Tender braised duck with pomegranate molasses image

This simple recipe has its origins in Persian cooking, where fruits are often combined with meat. An exotic treat

Provided by Emma Lewis

Categories     Dinner, Main course

Time 1h55m

Number Of Ingredients 6

2 duck legs
1 onion
¼ tsp turmeric
2 strips orange zest
1 cinnamon stick
1 tbsp pomegranate molasses

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.

Nutrition Facts : Calories 518 calories, Fat 37 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 0.58 milligram of sodium

POMEGRANATE-GLAZED DUCK BREAST



Pomegranate-Glazed Duck Breast image

This recipe for delicous pomegranate-glazed duck breast makes a prefect holiday meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 10

1 teaspoon ground fennel
3 tablespoons coarse salt
1/2 teaspoon ground coriander
1/2 teaspoon ground lavender
Three 1- pound duck breast halves, trimmed of excess fat and scored
Zest of 2 oranges
1/4 cup brandy
6 sprigs fresh thyme
1 teaspoon freshly ground black pepper
Pomegranate Glaze

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.

ROAST DUCK BREASTS WITH POMEGRANATE-CHILE SAUCE



Roast Duck Breasts with Pomegranate-Chile Sauce image

Provided by Selma Brown Morrow

Categories     Duck     Roast     Hanukkah     Dinner     Winter     Pomegranate Juice     Chile Pepper     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 15

Sauce:
1/3 cup sugar
1/2 cup water
2 cups refrigerated pomegranate juice (such as Pom)
2 cups low-salt chicken broth
4 large dried California chiles,* stemmed, seeded, torn into 1-inch pieces
1 1/2 teaspoons adobo sauce from canned chipotle chiles in adobo**
1 1/2 teaspoons balsamic vinegar
1/8 teaspoon ground cumin (not toasted)
Coarse kosher salt
Duck:
8 5-to 6-ounce boneless duck breast halves, skin and fat trimmed to size of breast
Coarse kosher salt
Ground coriander
Fresh pomegranate seeds

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.

POMEGRANATE DUCK



POMEGRANATE DUCK image

Number Of Ingredients 8

1 pound boneless duck breast, skin removed (see Note)
1/2 teaspoon kosher salt
2 teaspoons extra-virgin olive oil
1 small shallot, finely chopped
1 cup pomegranate juice
1/4 cup reduced-sodium chicken broth, (see Tips for Two)
1 teaspoon cornstarch
2 teaspoons chopped fresh parsley, for garnish (optional)

Steps:

  • 1. Preheat oven to 450°F. 2. Sprinkle duck with salt. Heat oil in a medium skillet over medium-high heat. Add the duck and cook until browned on both sides, 3 to 4 minutes per side. Transfer the duck to a small baking dish and roast until a thermometer inserted into the thickest part registers 150°F, 8 to 12 minutes for medium, depending on the size of the breast. Transfer to a cutting board; let rest 5 minutes. 3. While the duck is roasting, return the pan to medium-high heat. Add shallot and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Add pomegranate juice and bring to a boil. Reduce heat to a simmer; cook until reduced by half, 1 to 2 minutes. Stir broth and cornstarch in a small bowl until the cornstarch dissolves. Add to the pan. Bring to a boil, stirring constantly. Reduce heat to a simmer and cook, stirring, until the sauce is thickened, 1 to 2 minutes. When the duck has finished resting, pour any accumulated juices into the sauce and stir to combine. 4. Thinly slice the duck; serve topped with the pomegranate sauce. Garnish with parsley, if desired. Tips & Notes * Note: Boneless duck breast halves range widely in weight, from about 1/2 to 1 pound, depending on the breed. They can be found in most supermarkets in the poultry or specialty-meat sections. * Tips for Two: Leftover canned broth keeps for up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broths in aseptic packages keep for up to 1 week in the refrigerator. Add to soups, sauces and stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them drying out.

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  • Sprinkle duck with salt. Heat oil in a medium skillet over medium-high heat. Add the duck and cook until browned on both sides, 3 to 4 minutes per side. Transfer the duck to a small baking dish and roast until a thermometer inserted into the thickest part registers 150 degrees F, 8 to 12 minutes for medium, depending on the size of the breast. Transfer to a cutting board; let rest 5 minutes.
  • While the duck is roasting, return the pan to medium-high heat. Add shallot and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Add pomegranate juice and bring to a boil. Reduce heat to a simmer; cook until reduced by half, 1 to 2 minutes. Stir broth and cornstarch in a small bowl until the cornstarch dissolves. Add to the pan. Bring to a boil, stirring constantly. Reduce heat to a simmer and cook, stirring, until the sauce is thickened, 1 to 2 minutes. When the duck has finished resting, pour any accumulated juices into the sauce and stir to combine.
  • Thinly slice the duck; serve topped with the pomegranate sauce. Garnish with parsley, if desired.


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