Duck Breast With Pomegranate Glaze Recipes

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!!

Steps:

• For the duck breast: Heat a medium saute pan over medium-high heat and add the oil.
• Cut a crosshatch pattern into the skin of the duck breast, being careful to not cut through to the flesh. Season the skin side with the curry powder and the flesh side with some salt. Place in the pan, skin-side down. Cook, to render of some of the fat and crisp up the skin, 5 to 7 minutes. Flip, reduce the heat to medium, and cook on the flesh side for about 4 minutes for medium-rare. Remove from the pan and allow the meat to rest for 5 minutes.
• For the pomegranate apple glaze: 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. Add the apple and onion and saute until onion is just translucent. Deglaze the pan with the pomegranate juice, then 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 sugar if the sauce tastes too tart.
• For the julienned vegetables: Heat a saute pan over medium heat and add some oil. Add the julienned vegetables and season to taste with salt and pepper. Cook, stirring occasionally, until the vegetables are just softened, 3 to 5 minutes.
• Slice duck breast and serve with sauce on top and vegetables on the side.

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.

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.