Best Seared Duck With Pomegranate Molasses And Israeli Couscous Recipes

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SEARED DUCK BREAST WITH POMEGRANATE MOLASSES



Seared Duck Breast with Pomegranate Molasses image

Provided by Anne Burrell

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 5

2 duck breasts, skin scored into a crosshatch pattern
Kosher salt
2 cups pomegranate molasses
1 bundle fresh thyme
1 cup pomegranate seeds

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!!

DUCK BREASTS WITH POMEGRANATE-WALNUT SAUCE



Duck Breasts with Pomegranate-Walnut Sauce image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
1/2 medium onion, finely chopped
1 teaspoon ground cinnamon
1 teaspoon ground allspice
5 ounces lightly toasted walnuts, finely chopped
3 tablespoons pomegranate molasses
2 cups pomegranate seeds (2 pomegranates)
1 cup homemade veal stock or low-sodium canned beef stock
3/4 cup homemade chicken stock or low-sodium canned chicken stock
Coarse salt and freshly ground pepper
4 Magret duck breast halves, trimmed, excess fat and skin reserved
1 tablespoon fresh mint, chopped or leaves, for garnish
Roasted Fingerling Potatoes
Mixed greens, for serving, optional
Pomegranate Vinaigrette

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.

ISRAELI COUSCOUS



Israeli Couscous image

Provided by Anne Burrell

Categories     side-dish

Time 22m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
2 cups Israeli couscous
Extra-virgin olive oil
3 cloves garlic, smashed
Pinch crushed red pepper flakes
1/2 cup sliced almonds, toasted
1 cup chicken stock
1 cup pomegranate seeds
1/2 cup dried apricots, cut into 1/2-inch dice
4 scallions, white and green parts, cut thin on the bias

Steps:

  • Bring a small pot of well-salted water to a boil over high heat. Add the Israeli couscous and cook until cooked through, 6 to 7 minutes. Strain from the water and reserve.
  • Coat a large saute pan with olive oil. Add the garlic and crushed red pepper and bring to high heat. After a few minutes, add the almonds to toast them in the oil. When the garlic is golden and very aromatic, remove it from the pan and discard it. Add the cooked couscous and chicken stock. Season with salt and cook until the stock has reduced by half. Add the pomegranate seeds, apricots, and scallions. Stir to combine and taste to make sure it is delicious.
  • Serve hot or at room temperature.

HERB CRUSTED RACK OF LAMB WITH HARISSA SAUCE AND SAFFRON ISRAELI COUSCOUS WITH ZUCCHINI AND FENNEL



Herb Crusted Rack of Lamb with Harissa Sauce and Saffron Israeli Couscous with Zucchini and Fennel image

Provided by Anne Burrell

Categories     main-dish

Time 1h30m

Yield 2 servings

Number Of Ingredients 24

Kosher salt
1 cup Israeli couscous
Extra-virgin olive oil
1/2 bulb fennel, sliced, plus 1 tablespoon chopped fennel fronds
1/2 yellow onion, sliced
1 small zucchini, diced
One 15-ounce can chickpeas, drained and rinsed
Large pinch saffron
1/2 cup chicken stock
1/2 cup flat-leaf parsley leaves, finely chopped
1/4 cup panko breadcrumbs
1/4 cup pistachios, toasted and finely chopped
2 tablespoons extra-virgin olive oil, plus more for cooking
1 sprig rosemary, stem removed and finely chopped
Kosher salt
1 rack of lamb, frenched
2 tablespoons Dijon mustard
1/2 bulb fennel, core removed and diced
1/2 yellow onion, diced
Crushed red pepper flakes
2 Roma tomatoes, diced
2 cloves garlic, minced
3 tablespoons harissa
1 cup chicken stock

Steps:

  • Preheat the oven to 400 degrees F.
  • For the couscous: Set up a small pot of boiling water and season liberally with salt. Add the couscous and cook until al dente, 5 to 6 minutes. Drain and set aside.
  • Heat a large saute pan with some oil over medium-high heat. Add the sliced fennel and onions and season with salt. Cook until softened and translucent, about 5 minutes. Add the zucchini and saute for 2 to 3 minutes. Add the chickpeas, saffron, chicken stock and cooked couscous. Cook, stirring occasionally, until most of the chicken stock has reduced, 4 to 5 minutes. Turn off the heat and toss in the chopped fennel fronds.
  • For the lamb: Add the parsley, panko, pistachios, oil, rosemary and salt to taste to a bowl. Mix well to combine then set aside.
  • Cut the rack of lamb in half so you have two pieces with four bones each. Sprinkle liberally with salt on all sides.
  • Heat a large saute pan with some oil over medium-high heat until the oil shimmers. Sear the lamb, fat side down, until golden brown and a crust begins to form, about 5 minutes. Flip the lamb and sear on the underside as well as each side until golden brown, another few minutes each. Remove the lamb from the pan, place onto a sheet tray and discard the excess fat in the pan. Reserve the pan for the sauce. Place the rack of lamb into the oven and bake until the internal temperature reaches 130 degrees F on an instant-read thermometer when inserted into the center of the meat, 15 to 20 minutes.
  • Remove from the oven and brush the top side of the racks evenly with the mustard. Press the pistachio herb crust onto the rack, ensuring the crust adheres to the mustard. Place the crusted rack of lamb back into the oven until the crust is golden and the lamb reaches 135 degrees F, about 5 minutes. Remove from the oven and allow to rest before slicing. Once rested, slice each lamb rack into double chops.
  • To the same pan that the lamb was cooked in, add some oil, the fennel, onions, crushed red pepper and salt to taste. Saute until translucent, about 5 minutes. Add the tomatoes, garlic and harissa and stir to combine. Add the chicken stock and bring to a boil, then reduce to a gentle simmer and cook until the sauce reduces by half and has slightly thickened, about 10 minutes.
  • Serve the sliced lamb alongside the couscous.

DUCK BREAST WITH POMEGRANATE GLAZE



Duck Breast With Pomegranate Glaze image

Don't be put off by all the steps, this is a pretty easy recipe. You can also use the glaze and sauce on a whole roast duck, instead of duck breasts. The duck breasts can be seared a day in advance; the pomegranate glaze can be prepared in advance as well; cover and refrigerate separately. When ready to cook, bring the seared duck to room temperature, then roast in a 350-degree oven for 7 minutes or until medium-rare (135 degrees when measured with an instant-read probe thermometer). Serve with quinoa or mashed potatoes. Prep time does not include time to reduce the stock/broth. Originally from the Washington Post.

Provided by Bolistoli

Categories     Duck Breasts

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

2/3 cup pomegranate molasses (see TIP)
2/3 cup red wine vinegar
1/4 cup honey
2 cups chicken stock or 2 cups chicken broth, reduced to 1/2 cup
4 boneless skin-on duck breasts (about 7 ounces each)
kosher salt
fresh ground black pepper
1 tablespoon unsalted butter
1/2 cup pomegranate seeds, for garnish (optional)

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.

Nutrition Facts : Calories 625.4, Fat 30.4, SaturatedFat 9.2, Cholesterol 337.6, Sodium 377.6, Carbohydrate 21.8, Sugar 19.3, Protein 61.9

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