Tender Braised Duck With Pomegranate Molasses Recipes

SEARED DUCK BREAST WITH POMEGRANATE MOLASSES

Steps:

• Season the duck breasts generously with salt. Place both duck breasts in a saute pan large enough to accommodate without crowding. Bring the pan to a medium-low heat to render the fat from the duck. Periodically remove the fat as a lot of it begins accumulate in the saute pan. This is a low and slow process, about 20 to 25 minutes.
• Once the fat has rendered and the duck skin is crispy and brown, once again remove the excess fat from the pan. Turn the heat up to medium-high and flip the duck to sear the bottom. Once the bottom is brown turn the duck so skin side is down. Add the pomegranate molasses and thyme to the pan. Cook until the molasses starts to get thick and syrupy. Turn the duck over for 2 to 3 minutes.
• Remove the duck from the pan and let rest for 8 to 10 minutes. Remove the thyme bundle and add the pomegranate seeds. If the mixture is very thick add a few drops of water to loosen things up.
• Once the duck has rested, slice it on the bias and serve drizzled with the reduced molasses and seeds.
• Just Ducky!!

TENDER BRAISED DUCK WITH 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.

SEARED DUCK WITH POMEGRANATE MOLASSES AND ISRAELI COUSCOUS

Steps:

• Sprinkle both sides of the duck breasts with salt and pepper. Add the olive oil to a large saute pan and place the duck in the pan skin-side down. Place the pan over medium-low heat and cook the duck breasts low and slow to allow the fat to render, spooning out and reserving the fat as it renders, until the skin gets nice and crispy, 8 to 9 minutes. Turn the duck over and cook until well-seared on the flesh side, 2 to 3 minutes. Remove the duck from the pan, cover with foil and let rest for about 10 minutes.
• Pour off and reserve any remaining duck fat, then add the pomegranate molasses to the pan and cook over low heat until reduced by half, about 5 minutes. Set aside.
• Meanwhile, bring the chicken stock and saffron to a boil in a small saucepan over medium-high heat. Turn off the heat and set aside to steep.
• Bring a medium pot of salted water to boil and prepare a bowl of ice water. Cook the haricots verts until crisp-tender, about 2 minutes, then shock in the ice water. Cut in half on a bias and set aside.
• In the same pot, boil the couscous until partially cooked but still with a little bite to it, approximately 8 minutes. Strain and lay the couscous on a sheet pan to cool. Set aside.
• Sweat the onion and garlic in a couple tablespoons of duck fat in a large saute pan over medium heat, along with the crushed red pepper and a pinch of salt, about 3 minutes. Add the zucchini and scallion whites and saute for about 2 more minutes. Add about 1 cup saffron stock and the couscous and bring to a simmer; cook until the couscous is cooked through, adding more saffron stock as needed, about 5 minutes more. Take the pan off the heat and stir in the almonds, apricots and haricots verts.
• Brush the pomegranate molasses on the duck breasts. Cut the breasts on a bias and plate with the couscous, topped with scallion greens and pomegranate seeds. Drizzle a bit of the pomegranate molasses over the duck and couscous.