Pomegranate Duck Breast (Anatra alla Melagrana)
Category: Main Course
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Duck Breasts | 800g |
| Pomegranate | 900g |
| White Onions | 100g |
| Butter | 25g |
| All-purpose Flour | 4g |
| Salt | To taste |
| Black Pepper | To taste |
Instructions:
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Prepare the Duck Breasts:
Start by making several shallow cuts on the skin of the duck breasts using a sharp knife. This will help the spices and seasonings to penetrate the meat and enhance the flavor. Season the duck with salt and freshly ground black pepper. These cuts also help in rendering the fat, resulting in crispy skin when cooked. -
-
Sear the Duck:
Heat a skillet over medium-high heat. Add 10g of butter and let it melt. Once the butter is hot, place the duck breasts skin-side down in the pan. Sear for about 4-5 minutes until the skin becomes golden and crispy. Turn the breasts over and cook for another 4 minutes to brown the other side. Once cooked, remove the duck from the skillet and set it aside in a warm place to rest. -
Extract Pomegranate Juice:
Cut one pomegranate in half. Using your hands or a juicer, extract about one-third of the pomegranate juice and drizzle it over the duck breasts. This will infuse the meat with a sweet and tangy flavor while keeping it moist. Set the remaining pomegranate juice aside for the sauce. -
Prepare the Onion:
Peel and chop half of the white onion into large chunks. In a separate pan, melt the remaining 15g of butter over medium heat. Add the chopped onions and sauté them until they are golden brown and soft, which should take about 4 minutes. Once the onions are perfectly caramelized, remove them from the pan and set aside. -
Make the Pomegranate Sauce:
In the same pan where you cooked the onions, pour in the remaining pomegranate juice (about 80g). Add a pinch of salt and a generous sprinkle of black pepper. Then, stir in a pinch of all-purpose flour to thicken the sauce. Whisk the mixture together to ensure there are no lumps. Let the sauce simmer on low heat for a few minutes, allowing it to reduce and thicken to a nice consistency. -
Slice the Duck:
Once the duck breasts have rested, slice them thinly against the grain. This will ensure each bite is tender and flavorful. -
Assemble the Dish:
To serve, create a base on each plate by spooning 2 tablespoons of the pomegranate sauce into the center. Gently arrange the sliced duck breasts on top of the sauce. Drizzle additional pomegranate sauce over the duck to coat it with the rich, tangy glaze. -
Finish with Fresh Pomegranate:
For the finishing touch, take the second pomegranate, cut off the crown, and score the skin into wedges. Open the fruit and scatter the seeds over the dish for a burst of color and extra sweetness.
Serving Suggestions:
This elegant and savory dish pairs wonderfully with roasted vegetables, sautéed greens, or a light salad to balance the richness of the duck and pomegranate sauce. The fresh pomegranate seeds add a lovely crunch and natural sweetness, making each bite a delightful experience.
Enjoy this sophisticated dish that brings together the earthy flavors of duck with the bright, sweet-tart notes of pomegranate – a perfect choice for a special dinner or holiday gathering!
