Best Seared Duck Breast With Pomegranate Molasses Recipes

SEARED DUCK BREAST

Steps:

• With a sharp knife, score the fat of the duck breast in a crisscross pattern, being careful to not cut into the meat. Season the duck with salt and pepper. Warm a cast-iron or heavy-bottomed pan over medium-low heat and add enough oil to just coat the bottom of the pan.
• Place the duck breast fat-side down in the skillet to render off the fat, about 8 minutes. Once the fat has rendered out and the skin is golden brown and crisp, turn the duck breast over and add the butter, thyme and garlic. Turn up the heat to medium-high and, once the butter is foamy, begin basting the duck breast using a spoon. Continue basting until the duck breast reaches medium rare and measures 135 to 140 degrees F. on an instant-read thermometer, 2 to 3 minutes. Remove from the pan and let rest for 3 to 4 minutes before slicing.

DUCK BREAST WITH POMEGRANATE GLAZE

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.

DUCK BREAST WITH POMEGRANATE GLAZE

Steps:

• 1 For the glaze and sauce: Combine the pomegranate molasses and vinegar in a small saucepan over high heat
• 2 Bring to a boil, then reduce the heat to medium and add the honey; mix well
• 3 Cook for 12 to 15 minutes, until the mixture has reduced by about half (about 2/3 cup)
• 4 Remove from the heat
• 5 Transfer half of the glaze (1/3 cup) to a separate small saucepan over medium-low heat
• 6 Add the reduced stock or broth and stir to combine; keep warm
• 7 For the duck and fennel: To prepare the oranges, use a sharp knife to cut off the top and bottom of both oranges; stand each orange on end
• 8 Working vertically around the oranges, one at a time, use a sharp paring or serrated knife to cut away the peel and white pith
• 9 Working over a bowl, slice between the membranes to release the orange segments, letting them drop into the bowl
• 10 Discard the peel, white pith and membranes (strain and save the juice for another use, if desired)
• 11 Transfer the segments to a separate small bowl and set aside
• 12 Heat a large skillet over medium-high heat
• 13 Use a knife to lightly score the skin on the duck breasts in a crosshatch pattern; do not cut through to the flesh
• 14 Season both sides of the breasts with salt and pepper to taste
• 15 Place skin side down in the hot skillet
• 16 (You may need to use 2 pans or do this in batches
• 17 ) 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)
• 18 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
• 19 Meanwhile, combine the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat
• 20 Add the fennel and stir to coat evenly; reduce the heat to medium-low and cook, stirring occasionally, for about 5 minutes (without browning)
• 21 Season with salt and pepper to taste; add the reserved orange segments
• 22 Stir gently until just heated through
• 23 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
• 24 Cook for 3 to 4 minutes, until the sauce coats the back of a spoon
• 25 Adjust seasoning with salt and pepper, as needed
• 26 When ready to serve, cut the duck breasts into quarter-inch slices; fan the slices on individual plates and surround them with the fennel and orange sections
• 27 Drizzle the sauce over the duck
• 28 If desired, sprinkle with pomegranate seeds
• 29 Serve hot or warm

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.