Best Pomegranate Chicken Or Duck Recipes

FESENJAN - DUCK WITH POMEGRANATE & WALNUT SAUCE

Steps:

• Gently fry the duck breasts in oil, skin side down for 5-10 minutes, until they release their fat. Add the onion, garlic and salt and pepper. Fry until onion is soft, stirring occasionally. Once the skin has browned, turn the heat up and brown the flesh side. Remove the duck from the pan and leave in a warm place.
• Pour the duck fat from the onions and reserve fat for another use. Add the pomegranate molasses, chicken stock, walnuts and a little sugar to taste. Stir well, bring to a simmer then return the duck to the pan. Continue cooking until the duck is medium rare. Rest the duck for 5 minutes while you reduce the liquid to sauce consistency.

POMEGRANATE DUCK

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.