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.
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!!
ROAST DUCK BREASTS WITH POMEGRANATE-CHILE SAUCE
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
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.
TENDER BRAISED DUCK WITH POMEGRANATE MOLASSES
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
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
BRAISED DUCK
Provided by Amanda Hesser
Categories dinner, main course
Time 2h30m
Yield 2 to 3 servings
Number Of Ingredients 5
Steps:
- Salt and pepper duck generously on both sides. Place halves, skin side down, in large saute pan (preferably seasoned cast-iron or nonstick) or 2 medium saute pans. Wedge thyme and garlic under skin. Cover pan with lid or foil; place over low heat. Braise for 1 hour (duck should crackle and sizzle gently; skin should be golden and crisp; most fat should be rendered). Turn duck; cover pan. Braise for 1 more hour, until duck bottom is well browned and meat very tender.
- Remove duck to cutting board; cut halves in half. Reserve fat from pan. In clean saute pan, heat 2 tablespoons fat (if there is not enough, use canola oil) over medium-high heat. Place duck pieces skin side down, and saute for 3 to 5 minutes, just until skin is crisp and dark. Transfer to dish, and serve.
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POMEGRANATE MOLASSES ROASTED DUCK
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- Bring a large pot of water to a boil. Immerse the whole duck in the hot water for 5 minutes. Remove the duck from heat and use a paper towel to dry its skin.
- Place it on a wire rack over a baking sheet and leave it in the refrigerator for 2 hours so the skin can dry.
- To make the pomegranate molasses glaze, in a small saucepan, combine orange juice, orange strips, honey, pomegranate molasses, cinnamon, star anise, and cloves. Let the mixture cook over medium heat for 25-30 minutes until the mixture is reduced by half and becomes syrupy. Set it aside to cool. Reserve ½ cup for serving.
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- Combine ¼ cup Diamond Crystal or 2 Tbsp. plus 2 tsp. Morton kosher salt, 1 Tbsp. sugar, and 1 Tbsp. finely chopped thyme in a medium bowl. Finely grate zest of 1 orange into bowl; set orange aside.
- Place one 4–5-lb. whole Pekin duck, neck and giblets removed, patted dry, on a flat or V-shaped rack set inside a large roasting pan or rimmed baking sheet.
- Place a rack in lower third of oven; preheat to 425°. Remove duck; rinse and dry roasting pan and rack. Pat duck dry with paper towels (do not wipe off any dry brine).
- While the duck is roasting, squeeze juice from reserved 1 orange and remaining 3–5 oranges into a measuring glass until you have 1½ cups. Combine orange juice, 2 cinnamon sticks, 5–6 star anise pods, ½ cup soy sauce, ¼ cup pomegranate molasses, ¼ cup honey, and ¼ cup balsamic vinegar in a small saucepan; stir until pomegranate molasses and honey are incorporated.
- Remove duck from oven; reduce oven temperature to 375°. Carefully brush glaze over duck in numerous thin layers, making sure to get around neck, wings, and legs.
- While the duck is resting, carefully pour fat and juices in roasting pan through a sieve into a small bowl. Spoon or pour out fat into a medium saucepan, leaving juices behind (it’s okay if you get some juices; you should have about ¼ cup fat).
- Place 1½ cups basmati rice in a medium bowl and pour in cold water to cover. Swish around with your hands to rinse, then drain. Repeat until water starts to look clear, 2–3 more times.
- Heat reserved duck fat in pan over medium. Add 3 star anise pods and cook, stirring, until fragrant, 30–60 seconds. Add reserved rice to pan, stirring to coat each grain with fat.
- Reheat reserved glaze over medium-low. Remove from heat, squeeze in orange juice to taste (1–2 Tbsp.). Transfer duck to a platter. Arrange pomegranate wedges, orange wedges, and thyme sprigs around.
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