PAN-ROASTED DUCK WITH CARAMELIZED BRUSSELS SPROUTS, POMEGRANATE AND RED-EYE GRAVY

Pan-Roasted Duck with Caramelized Brussels Sprouts, Pomegranate and Red-Eye Gravy image

Provided by Cory Bahr

Time 45m

Yield 4 servings

Number Of Ingredients 13

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1 cup cold brew coffee
1/2 cup cane syrup
1/4 cup diced tasso ham
1/4 cup red wine vinegar
1/4 cup port wine
1/4 cup (4 tablespoons) unsalted butter
2 Muscovy duck breasts (about 1 pound total)
Kosher salt and freshly ground black pepper
2 cups Brussels sprouts, cut in half
2 cups torn large shiitake mushrooms
1/2 cup pomegranate seeds
Kosher salt and freshly ground black pepper
Zest of 1 lemon

Steps:

For the red-eye gravy: Combine the coffee, cane syrup, ham, vinegar and port in a saucepan. Cook over medium-high heat until reduced by half, then whisk in the butter. Strain through a fine-mesh sieve and set aside.
For the duck breast: Heat a medium skillet over high heat. Sprinkle the breasts all over with salt and pepper. Place the breasts, skin-side down, in the skillet and cook until the fat begins to render and the skin is golden brown, 1 to 2 minutes. Pour off the fat (reserve 2 tablespoons for the dressing). Reduce the heat to low and continue to cook, removing the fat as it renders, until the skin is tight and golden, 15 to 20 minutes. Increase the heat to medium-high, flip the breasts and cook until the meat is lightly browned but still medium-rare, 1 to 2 minutes more. Thinly slice the breast.
For the duck dressing: Heat a large cast-iron skillet over medium-high heat and add the 2 tablespoons reserved duck fat. Place the sprouts cut-side down in the skillet and cook until charred on the edges. Add the mushrooms and cook, stirring, 3 to 4 minutes. Fold in the pomegranate seeds and season with salt, pepper and lemon zest. Serve the duck with the dressing and gravy.